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Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin film of oil to help with cleanup and prevent sticking.
Place the boneless, skinless chicken breasts in a single layer on the bottom of the slow cooker. If the pieces are very thick, you can cut them in half crosswise so they cook more evenly and are easier to serve.
In a medium bowl, whisk together the cream of chicken soup and the chicken broth until the mixture is smooth and evenly combined. This creates the creamy, savory sauce that will keep both the chicken and stuffing moist.
Pour the soup-and-broth mixture evenly over the chicken breasts, making sure all of the chicken is covered in the sauce. Some of the liquid will pool around the chicken, which is what you want—it will help steam and braise the meat as it cooks.
Sprinkle the dry seasoned stuffing mix evenly over the top of the sauce-covered chicken. Do not stir. You want the stuffing to sit on top so it can absorb steam and some surface moisture while still forming a golden, slightly crisp layer in spots.
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Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the chicken is cooked through and tender (it should reach an internal temperature of 165°F and shred or slice easily) and the stuffing on top is soft, moist, and lightly golden around the edges.
Once cooked, use two forks to gently pull the chicken into large, rustic chunks right in the slow cooker, folding it just slightly into the creamy sauce while keeping most of the stuffing layer on top. This gives you tender pieces of chicken with a blanket of fluffy, savory stuffing.
Taste a bit of the sauce and stuffing and adjust the seasoning at the table if needed with a pinch of salt and freshly ground black pepper. Serve the chicken and stuffing hot, scooping down through the golden stuffing layer to capture some of the thick, creamy yellow sauce and tender chicken in every portion.
Variations & Tips
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