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
¼ tsp parsley
½ cup broccoli, cooked to your preference
Preparation
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.
