Ingredients:

  • 4 boneless, skinless chicken breasts (about 1½–2 lb / 700–900 g), trimmed
  • 1 small yellow onion, finely chopped (about ¾ cup / 120 g)
  • 2 medium carrots, diced (optional) (about 1 cup / 120 g)
  • 2 stalks celery, diced (optional) (about ¾ cup / 100 g)
  • 1 (10.5–11 oz / 298–312 g) can condensed cream of chicken soup (or cream of mushroom)
  • 1 cup (240 ml) low-sodium chicken broth
  • 1 tsp (5 g) garlic powder or 2 cloves fresh garlic, minced
  • 1 tsp (1 g) onion powder (optional if using fresh onion)
  • 1 tsp (1 g) dried thyme (or 1 tsp poultry seasoning)
  • ¼–½ tsp (1–2 g) black pepper
  • ½ tsp (2–3 g) kosher salt (adjust if using low-sodium soup/broth)
  • 1 cup (150 g) frozen peas (optional, stirred in at end)
  • 1 (6 oz / ~170 g) package seasoned stuffing mix (dry)
  • ½ cup (113 g) unsalted butter, melted (or ¼ cup / 60 ml olive oil + 2 tbsp butter)
  • 1–1¼ cups (240–300 ml) hot water or additional chicken broth (follow box instructions)
  • 2 tbsp chopped fresh parsley (for garnish, optional)
  • Pinch of smoked paprika or extra black pepper (optional)

Instructions:

  1. Prep vegetables and chicken: trim chicken breasts; roughly chop onion, carrots, and celery if using.
  2. Build the base in the crockpot: place chopped onion, carrots, and celery in the bottom of a 4–6 quart slow cooker. Season chicken breasts lightly with salt and pepper and nestle on top of the vegetables.
  3. Mix soup and broth: in a bowl whisk together condensed cream soup, chicken broth, garlic powder, onion powder (if using), and dried thyme. Pour the soup mixture evenly over the chicken.
  4. Cook the chicken: cover and cook on LOW 4–6 hours or HIGH 2.5–3.5 hours. Cook until the chicken reaches an internal temperature of 165°F (74°C) at the thickest point and is tender; juices should run clear.
  5. Prepare the stuffing topping while the chicken finishes: combine the dry stuffing mix with melted butter and hot water or broth per package directions in a mixing bowl; mix to hydrate and break up clumps so the stuffing is moist but not soupy. For a crisper top, optionally toast dry breadcrumbs or stuffing cubes in a skillet beforehand.
  6. Add stuffing and finish cooking: when the chicken reaches 165°F (74°C), spoon or spread the prepared stuffing evenly over the chicken. Cover and cook on HIGH an additional 25–35 minutes (or LOW 45–60 minutes) until the stuffing is heated through and slightly set. For a browned top, optionally transfer to an oven-safe dish and broil 4–6 minutes.
  7. Final touches and serve: stir in frozen peas if using and allow to heat for about 5 minutes. Garnish with chopped parsley and a pinch of smoked paprika or extra black pepper. Serve hot, shredding or slicing the chicken under the stuffing as you plate.