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Layer in slow cooker:
Place the chopped onion, garlic, and optional veggies at the bottom.
Put the chicken on top.
Mix the sauce: In a bowl, combine the cream of mushroom soup and chicken broth. Pour over the chicken.
Add the stuffing: Sprinkle the dry stuffing mix evenly over the top. Do not stir—it will absorb the liquid as it cooks.
Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked (internal temp 165°F / 74°C) and the stuffing is fluffy.
Optional finish: For a crispier top, you can transfer the stuffing to an oven-safe dish and bake at 375°F (190°C) for 10–15 minutes.
Serve: Spoon the chicken and stuffing onto plates, adding a little of the cooking juices on top for extra flavor.
💡 Tips:
