Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp garlic powder
  • ½ tsp cracked black pepper
  • ½ tsp sea salt
  • 1 can (10.5 oz) low-sodium condensed cream of chicken soup
  • ¼ cup low-sodium chicken broth
  • 2 tbsp melted unsalted butter
  • 1 tsp dried thyme
  • 6 cups herb-seasoned stuffing cubes
  • ½ cup low-sodium chicken broth
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs dry and rub with garlic powder, salt, and pepper. Place them in the bottom of the slow cooker in a single layer.
  2. In a medium bowl, combine the low-sodium cream of chicken soup, ¼ cup chicken broth, melted butter, and dried thyme. Whisk until the mixture is velvety and smooth.
  3. Pour the sauce evenly over the chicken thighs, ensuring every piece is submerged in the creamy mixture.
  4. Evenly spread the stuffing cubes over the top of the sauce without stirring.
  5. Gently drizzle the remaining ½ cup of chicken broth over the stuffing cubes.
  6. Cover and cook on Low for 6 to 7 hours (or High for 3 to 4 hours).
  7. Verify the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer.
  8. Garnish with fresh chopped parsley before serving.