Crockpot Chicken Thighs

Test Kitchen Notes; skinless boneless chicken breasts may be used in place of the thighs with cooking time slightly

Servings 4

INGREDIENTS:

4 boneless skinless chicken thighs

salt and fresh ground black pepper

1 cup low-sodium chicken broth

4 slices Swiss cheese (can use 2 slices per chicken thigh)

1 (10-1/2 ounce) can condensed cream of chicken soup, undiluted

1 (10-/2 ounce) can condensed cream of mushroom soup, undiluted

1/2 teaspoon garlic powder

1/4 cup milk

2-1/2 cups dry herb flavor stuffing mix (such as Pepperidge Farm, low-sodium if possible)

1/2 cup butter, melted

INSTRUCTIONS:——————————————-

Season chicken thighs lightly with salt and pepper and place chicken breasts in crock pot skin side facing up.

Pour the chicken broth around the thighs.

Plave one slice of Swiss cheese on each thigh.

In a bowl whisk both cans of soup with garlic powder and milk until smooth and well combined.

Cover chicken with soup mixture, then sprinkle stuffing mix over all.

Drizzle the melted butter on top.

Cook on low setting for for 6-8 hours or on high settings for 4-5 hours.

Related posts:

Tangy Crockpot Chicken Thighs

Crockpot Chicken Thighs With Olives

Crockpot Stuffed Chicken Rolls And Gravy

Creamy Crockpot Italian Chicken and Mushrooms

Make-Ahead Chicken and Green Bean Stuffing Casserole

Related posts brought to you by Yet Another Related Posts Plugin.