· 3 large carrots, peeled and sliced· 1 (12 ounce) bag frozen broccoli florets (about 4 cups)· 1.5 lbs. boneless, skinless chicken thighs or breasts· 1 (10.75 oz) can condensed cream of mushroom soup, NOT diluted· 1 (10.75 oz) can condensed cream of chicken soup, NOT diluted· ¼ cup water· 3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix· 1/3 cup butter, melted
Step 1Spray inside of a slow cooker with cooking spray.Step 2Place carrots and broccoli at the bottom of the prepared slow cooker.Step 3Season chicken with salt and pepper and place on top of the vegetables.Step 4In a medium bowl, whisk together condensed mushroom soup, condensed chicken soup, and water. Pour sauce over the chicken.Step 5Sprinkle dry stuffing mix over top of the chicken. Drizzle with melted butter.Step 6Put a lid on the slow cooker and cook on LOW heat for 6-8 hours (or on HIGH for 3-4 hours).