Ingredients:

  • 4-6 boneless, skinless chicken thighs (about 1.5 to 2 lbs / 680 to 900 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 teaspoon onion powder (3 g)
  • 1 package stuffing mix (6 oz / 170 g)
  • 1 ¼ cups chicken broth (300 ml)
  • ½ cup celery, diced (75 g)
  • ½ cup onion, diced (75 g)
  • 1 teaspoon dried thyme (1 g)
  • 1 teaspoon dried sage (1 g)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season chicken thighs with salt, pepper, garlic powder, and onion powder.
  2. In a mixing bowl, combine stuffing mix, chicken broth, celery, onion, thyme, and sage. Stir until well mixed.
  3. Place the seasoned chicken thighs in the bottom of the crockpot. Spoon the stuffing mixture evenly over the chicken.
  4. Cover the crockpot and cook on low for 4-6 hours or high for 2-3 hours until chicken is thoroughly cooked (internal temperature should reach 165°F / 74°C) and stuffing is moist.
  5. Once cooked, garnish with fresh parsley if desired and serve.