Sprinkle over the pepper and oregano. Don't be tempted to add more salt, this recipe has plenty.
Spread over the cream of chicken soup.
Slice the butter and place over the chicken and soup. DO NOT ADD THE STUFFING YET.
Place the lid on the slow cooker and cook on LOW for 5-6 hours.
After the cooking time is up shred the chicken with two forks right in the slow cooker.
Add the dry, uncooked stovetop stuffing and stir. Place the lid back on for 5-10 more minutes. The finished chicken stuffing will be dry-looking, that's ok! It's not going to have a drippy sauce. It is a perfect texture for not making the buns soggy.
Serve on soft sesame buns. And enjoy! Serve with chips and top with cranberry sauce if desired.
Can I freeze the leftovers?It freezes perfectly when put into a freezer-safe bag (or container). It will keep up to three months.Can I use cream of mushroom soup?Yes. It will change the flavor slightly, but if you like the way cream of mushroom soup tastes, you'll enjoy using it in this recipe.Can I make this into a freezer meal?Absolutely! Simply add everything except the stuffing into a Ziploc bag and store it in the freezer until you're ready to cook it. Thaw, then proceed with the directions.How can I make this moister?Add a splash of chicken broth if your shredded chicken has dried out. This may happen if you leave the lid on for a length of time.