Step 1

Place the chicken breasts in a 6 quart slow cooker liner.

Step 2

Pour the condensed cream of chicken soup over the chicken breasts.

Step 3

Add the sour cream and use a rubber spatula to gently swirl the soup and sour cream together.

Step 4

Sprinkle the diced onion and dried parsley over the top.

Step 5

In a small bowl, toss together the dry stuffing mix and melted butter. Sprinkle evenly over the top.

Step 6

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.

Step 7

If desired, uncover the last 45 minutes of cooking so that the stuffing firms up a little. It won’t be a “crispy” stuffing topping, but can help the texture. This isn’t necessary though and tastes just as good without.

Step 8

Season with salt and pepper and serve with mashed potatoes and a vegetable.

Step 9

Store leftovers in an airtight container in the fridge for up to 3 days.