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Place the chicken breasts in the bottom of an 8-quart slow cooker.
Season with dried parsley, garlic salt and onion powder over the top.
Add cream of chicken soup and sour cream and then gently mix and spread the creamy mixture so it covers the chicken.
Add onions over the top.
In a separate bowl stir together the melted butter and the stuffing mix until the pieces are lightly coated.
Spoon the butter stuffing mixture over the creamy layer, keeping it on top. Do not mix it in.
Place the lid on your slow cooker and cook on low for 6 hours.
Garnish with fresh chopped parsley and serve.