Stuffed Chicken Breasts in the Crockpot

Prepare the chicken breasts by placing them on a cutting board and carefully cutting a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through.

Fill each chicken breast pocket with approximately 2–3 tablespoons of stuffing, pressing gently so the filling is evenly distributed throughout each pocket.

Spray the interior of the crockpot with cooking spray or lightly oil it to prevent sticking.

Arrange the stuffed chicken breasts in a single layer in the crockpot, nestling them close together.

Pour both cans of cream of celery soup over the chicken breasts, spreading it evenly so all pieces are partially covered.

Sprinkle paprika generously over the top of the chicken and soup.

Cover the crockpot and cook on the low setting for 6 hours, or until the chicken is cooked through and tender (internal temperature should reach 165°F at the thickest part).

Transfer the cooked chicken breasts to a serving platter and spoon the creamy sauce from the crockpot over the top before serving.