Ingredients
Scale
- 2 lbs Chicken Thighs or Breasts (frozen or fresh)
- 2 boxes (6 oz each) Generic Brand Herb Stuffing Mix
- 2 cans (10.5 oz each) Condensed Cream of Chicken Soup
- 1 cup Chicken Broth (or water with a bouillon cube)
- 1 bag (12 oz) Frozen Peas and Carrots
- 1 tsp Dried Sage
- 1 tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Step 1: Season and Layer the Chicken. Start by greasing the inside of your slow cooker with a small amount of oil or butter. Place the chicken pieces in a single layer at the bottom of the pot. Sprinkle the garlic powder, salt, pepper, and half of the dried sage directly over the meat. This ensures the protein is seasoned from the base up, providing a deep flavor profile.
- Step 2: Mix the Creamy Base. In a medium mixing bowl, whisk together the two cans of condensed cream of chicken soup and the chicken broth. Do not dilute the soup according to the can instructions; the thicker consistency is vital for the casserole texture. Pour this mixture evenly over the chicken, making sure every piece is covered. This acts as both a cooking liquid and a built-in gravy.
- Step 3: Add Vegetables and Stuffing. Pour the bag of frozen peas and carrots over the creamy layer. Then, open both boxes of stuffing mix and sprinkle the dry crumbs over the top of the vegetables. Use a spoon to gently press the stuffing into the liquid slightly, but do not stir. You want the bottom of the stuffing to absorb the juices while the top stays slightly textured.
- Step 4: Slow Cook to Perfection. Cover the slow cooker with its lid. Set the temperature to “Low” and cook for 6 hours. Cooking on low ensures the chicken remains tender and easy to shred. If you are in a rush, you can cook on “High” for 3 to 4 hours, though the low setting provides the best flavor meld. Once finished, use two forks to gently break the chicken into large chunks and stir everything together before serving.
- Cook Time: 6 hours 15 minutes