🥄 Ingredients (4–6 servings)
- 4 large chicken breasts (skinless, ~150–180g each)
- 1 box dry stuffing mix (whole-grain or high-protein if available)
- 1 1/2 cups low-sodium chicken broth (for moisture)
- 1/2 cup Greek yogurt or cottage cheese (optional for creaminess + protein)
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt & pepper to taste
Optional veggies (extra fiber & nutrients):
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup mushrooms, sliced
👩🍳 Instructions
1. Prep slow cooker
- Spray the slow cooker with non-stick spray or a little oil.
2. Layer ingredients
- Place raw chicken breasts in the bottom.
- Sprinkle chopped onion, garlic, and optional veggies over the chicken.
- Pour dry stuffing mix evenly on top.
- Pour chicken broth over everything (just enough to moisten the stuffing).
- Sprinkle thyme, parsley, salt, and pepper.
- Optional: dollop Greek yogurt or cottage cheese for extra creaminess.
3. Cook
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours
- Chicken should be fully cooked (internal temp ~75°C / 165°F)
- Stuffing should absorb the juices and be fluffy yet moist
4. Serve
- Pull chicken apart or slice, scoop stuffing on the plate
- Garnish with fresh parsley if desired
💪 Protein Estimate
- Chicken breast: ~35–40g per serving
- Greek yogurt or cottage cheese adds ~5–6g per serving
- Total per serving: ~40–45g protein
🔥 Tips
- Use whole-grain stuffing mix for extra fiber
- Add extra veggies to stretch the meal and increase nutrients
- Avoid pre-made seasoning packets with too much sodium
- Let rest 10 minutes after cooking for easier serving
🍽️ Serving Ideas
- Pair with roasted broccoli, green beans, or a simple salad
- For a low-carb version: skip stuffing and just pour broth over chicken + veggies
- Can be portioned into meal prep containers for a week
