Ingredients:

  • 1 lb carrots, sliced into thick coins
  • 2 stalks celery, diced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 lbs boneless, skinless chicken thighs, trimmed
  • 10.5 oz low-sodium cream of chicken soup
  • 0.5 cup plain Greek yogurt
  • 0.5 cup low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 0.5 tsp cracked black pepper
  • 6 oz herb-seasoned dry stuffing mix
  • 0.25 cup unsalted butter, melted

Instructions:

  1. Place the 1 lb carrots, 2 stalks celery, and chopped onion into the bottom of the slow cooker. Scatter the minced garlic over the top.
  2. Lay the 2 lbs chicken thighs over the vegetables in a single layer.
  3. In a medium bowl, whisk together the 10.5 oz cream of chicken soup, 0.5 cup Greek yogurt, 0.5 cup bone broth, 1 tsp thyme, and 0.5 tsp pepper until completely smooth.
  4. Pour the soup mixture directly over the chicken thighs, using a spatula to spread it evenly.
  5. Evenly sprinkle the 6 oz dry stuffing mix over the sauce layer.
  6. Slowly pour the 0.25 cup melted butter over the dry stuffing mix.
  7. Cover and cook on low for 6 hours until the chicken is tender and the stuffing is golden.
  8. Insert a fork into a chicken thigh; it should pull apart with almost no effort until the meat registers 175°F.