Ingredients
Scale
- 4 pieces Boneless, skinless chicken breasts
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Chicken broth
- 1 packet (6 oz) Stuffing mix
- 1/2 cup Sour cream
- 1 cup Frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped, as needed (for garnish)
Instructions
- Place the chicken breasts at the bottom of the slow cooker. Season with garlic powder, onion powder, salt, and pepper.
- In a medium bowl, combine the cream of chicken soup, chicken broth, and sour cream. Stir until well mixed.
- Gently fold in the frozen mixed vegetables into the sauce mixture.
- Pour the sauce mixture over the chicken in the slow cooker, ensuring the chicken is well coated.
- Sprinkle the stuffing mix evenly over the top of the chicken and sauce. Do not stir; just let it sit on top.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once done, shred the chicken in the slow cooker, mixing it with the stuffing and sauce. Serve hot, garnished with fresh parsley. Enjoy!
Notes
- For a healthier version, use low-fat sour cream and reduced-sodium soup. You can also add your favorite herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American