Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 1/2 tsp kosher salt
  • 21 oz condensed cream of chicken soup (two 10.5 oz cans)
  • 0.5 cup sour cream
  • 0.25 cup low-sodium chicken broth
  • 6 oz herb-seasoned dry stuffing mix
  • 0.5 cup unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Lay the trimmed chicken thighs in an even layer at the bottom of a 6-quart slow cooker. Season evenly with smoked paprika, garlic powder, salt, and pepper.
  2. In a medium mixing bowl, whisk together the condensed cream of chicken soup and sour cream (and broth if needed) until smooth. Pour the mixture over the chicken, ensuring the meat is completely covered to protect it from direct heat.
  3. Sprinkle the dry stuffing mix evenly over the soup layer. Do not stir the ingredients together; maintaining layers is essential for texture.
  4. Drizzle the melted butter over the dry stuffing mix. Cover and cook on LOW for 4 hours until the chicken reaching an internal temperature of 165°F.
  5. Garnish with fresh parsley before serving.