Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 box (6 oz) prepared stuffing mix
  • 1/2 cup unsalted butter, melted
  • 1/4 cup water
  • 2 cups frozen sliced carrots or green beans

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, salt, and pepper. Pour this mixture evenly over the chicken.
  3. If using frozen vegetables, scatter them around the sides of the meat.
  4. In a medium bowl, toss the dry stuffing mix with melted butter and water until evenly moistened.
  5. Spread the stuffing across the top of the chicken, pressing down lightly.
  6. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender.
  7. For a crisp finish, transfer to a baking dish or keep in an oven-safe slow cooker and broil for 3-5 minutes until the stuffing is mahogany-gold.