Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 2 cans (10.5 oz each) cream of chicken soup
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup dried stuffing mix
  • 1/2 cup crushed Ritz Crackers
  • 10 burger buns
  • 2 tbsp unsalted butter, melted
  • 10 slices Swiss cheese

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, and onion powder until smooth.
  3. Pour the soup mixture evenly over the chicken, cover, and cook on Low for 6 hours (or High for 3-4 hours) until the chicken is tender enough to fall apart with a fork.
  4. Using two forks, shred the chicken directly in the pot into small, uneven chunks.
  5. Stir in the dried stuffing mix and crushed Ritz Crackers, then cover and cook for an additional 20–30 minutes on Low to thicken the sauce.
  6. Split the buns and brush the cut sides with melted butter; toast in a skillet over medium heat until golden-brown.
  7. Mound a generous portion of the chicken mixture onto each bun and top with a slice of Swiss cheese if desired.