Ingredients:

  • 4-6 boneless, skinless chicken breasts (about 1.5-2 pounds or 680-900 grams)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups cubed day-old bread (about 1 loaf; French or sourdough is ideal)
  • 1 cup diced onion (about 1 large onion)
  • 1 cup diced celery (about 2 stalks)
  • 2 cloves garlic, minced
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1/2 cup chicken broth (or vegetable broth)
  • 1/4 cup unsalted butter, melted (about 60 ml)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a mixing bowl, combine cubed bread, onions, celery, garlic, sage, thyme, salt, and pepper.
  2. Drizzle with melted butter and chicken broth; mix until evenly moistened.
  3. Season the chicken breasts with salt and pepper on both sides.
  4. Carefully cut a pocket in each chicken breast and fill with the stuffing mixture, pressing down gently.
  5. Place the stuffed chicken breasts in the crock pot and pour any remaining stuffing around the chicken.
  6. Cover and cook on low for 6 hours or high for 3 hours, checking for doneness.
  7. Let rest for a few minutes before slicing and serve warm with stuffing and any juices from the pot.