SOunds like 'dressing', which is unstuffed stuffing. Why not just shred the chicken a bit and mix it into the dressing? I do my dressing quite moist, with lots of chicken stock and cook it for a good long while so the whole thing kind of caramelizes and transforms....

I would probably cook the chicken thighs in a crock pot if I had the time. But poaching them on the stove top would probably work as well.

Heat a tablespoon or 2 of veggie or olive oil over med-high in a non-stick or cast iron skillet. Pat chick thighs dry, and season with salt and pepper. Fry thighs undisturbed for several minutes until golden brown. Flip them over, add enough water to pan to cover bottom about 1/4", reduce heat to med, and cook until 160 degrees in center of thickest cut, probably 6-8 minutes. Let cool until you can handle then shred.

I'd either go along with hardlikearmour, or I'd season them and coat lightly w olive oil and then roast them in the oven until the juices run clear . . . Maybe 375 degrees for 15-20 minutes and then check them (they may need longer depending on the thickness of the meat)

Either the poaching or the pan-frying with the later addition of water would work. I often make chicken and dressing like this. I prefer it with a mix of dark and white meat, so I'd toss in a breast filet or two, if 'twere me.