Ingredients
- 20 oz chicken breasts, boneless and skinless
- 10¾ oz cream of chicken soup, (1 can)
- 2 cups chicken broth, divided
- 1 cup yogurt, Greek-style
- ½ cup yellow onions, diced
- ½ cup cranberries, dried
- ½ cup sausage, of your choice, crumbled
- 4 cups bread, stale, of your choice, crusts trimmed, cut into cubes
- 1½ tsp Italian Seasoning
- ½ tsp dried sage
- 1 tsp chicken bouillon granules
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and ground black pepper, to taste
- cooking spray
To Serve:
- ¼ tsp parsley
- ½ cup broccoli, cooked to your preference
Instructions
- In a mixing bowl, combine the yogurt, cream of chicken soup, chicken broth, sage, parsley, bouillon granules, garlic powder, and onion powder. Set aside.
- In a large mixing bowl, combine the onions, cranberries, stale bread, and crumbled sausage. Mix to combine.
- Add the broth mixture into the bread mixture, then mix to combine evenly. Set aside to allow the bread to absorb the liquid, roughly 2 minutes.
- Season your chicken breasts with salt, pepper, and Italian Seasoning on all sides. Arrange the seasoned chicken at the bottom of your crockpot.
- Spread the stuffing on top of the chicken. Be sure to cover all sides.
- Cover and cook on Low for 4 hours or on High for 2 hours.
- Serve with broccoli and garnish with parsley.