Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cups trimmed fresh green beans
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/4 tsp onion powder
  • 6 cups stuffing mix cubes
  • 1/2 cup unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Lightly grease the bottom of the slow cooker. Arrange the chicken thighs in a single layer and sprinkle with garlic powder, salt, and pepper. Note: Greasing prevents the chicken from sticking to the ceramic
  2. Scatter the green beans around and over the chicken. until the beans are evenly distributed.
  3. In a mixing bowl, whisk together the cream of chicken soup, sour cream, and onion powder until smooth.
  4. Pour the sauce evenly over the chicken and beans. Note: Ensure the chicken is completely covered to lock in moisture
  5. In a separate bowl, toss the stuffing cubes with melted butter and chopped parsley until evenly coated.
  6. Carefully spread the stuffing mixture over the sauce layer without pressing down. until a fluffy layer forms.
  7. Cover the pot with a tight fitting lid.
  8. Cook on High for 4 hours (or Low for 7-8 hours) until the chicken reaches an internal temperature of 165°F (74°C). According to [Serious Eats](https://www.seriouseats.com), using a meat thermometer is the only way to guarantee the meat is safe and not overcooked.