Stuffing has a reputation for being a Thanksgiving-only dish, but there’s no reason why you can’t enjoy it all year-round. When paired with chicken, it has all the makings of a homemade comfort classic.
Ingredients
- 1 (12-ounce) package herb-seasoned stuffing mix
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 tablespoon unsalted butter, melted, plus 2 tablespoons unsalted butter, at room temperature
- ½ teaspoon poultry seasoning
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 2 cups chicken broth
- ¼ teaspoon ground sage
- ½ teaspoon chopped dried rosemary leaves, plus more for garnish
- 4 large bone-in, skin-on chicken breasts
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- In a large bowl, stir together the stuffing mix, onion, celery, melted butter, ¼ teaspoon of the poultry seasoning, and the thyme.
- In a microwaveable bowl, heat the broth for 2 minutes in the microwave and stir into the mixture in the stuffing mix. Transfer the stuffing mix to the slow cooker.
- In a small bowl, combine the room-temperature butter with the remaining ¼ teaspoon of the poultry seasoning, the sage, and the rosemary.
- Loosen the skin from the chicken breasts and use your fingers to spread some of the seasoned butter under the skin. Rub the remaining butter over the top of the chicken pieces.
- Cover and cook on Low for 5 to 5½ hours or on High for 3 to 3½ hours.
- Serve warm, garnished with fresh thyme and rosemary.
