01 -
Melt 4 tablespoons of butter in a large skillet over medium heat. Add diced onion and celery, and cook until softened, about 5 minutes. Remove from heat and set aside.
02 -
Arrange chicken breasts in a greased 6-litre or larger slow cooker. Sprinkle with 1/2 teaspoon seasoned salt and 1/4 teaspoon black pepper.
03 -
In a large mixing bowl, combine condensed cream of chicken soup, condensed cream of celery soup, eggs, chicken broth, milk, dried sage, poultry seasoning, garlic powder, remaining 1/2 teaspoon seasoned salt, and remaining 1/2 teaspoon black pepper. Whisk together until fully blended.
04 -
Add cornbread stuffing mix and herb seasoned stuffing mix to the bowl. Combine thoroughly until mixture is well moistened.
05 -
Gently fold in the sautéed onion and celery into the stuffing mixture until evenly distributed.
06 -
Spoon the prepared stuffing mixture evenly over the chicken breasts in the slow cooker, spreading to cover completely.
07 -
Cut the remaining 4 tablespoons butter into thin slices and scatter evenly over the surface of the stuffing mixture.
08 -
Cover and cook on LOW setting for 4 hours, ensuring the chicken reaches an internal temperature of 75°C.
09 -
Using two forks, gently shred the chicken within the dish. Serve hot, ensuring each portion receives both chicken and stuffing.