Crockpot Herb Chicken With Stuffing

Crockpot Herb Chicken With Stuffing

 

• 1 can (10 1/2 ounces) cream of chicken with herbs soup
• 1 can (10 1/2 ounces) cream of celery or cream of chicken soup
• 1/2 Cup dry white wine or chicken broth
• 1 Teaspoon dried parsley flakes
• 1 Teaspoon dried leaf thyme, crumbled
• 1/2 Teaspoon salt
• 1 Dash black pepper
• 6 boneless chicken breast halves, without skin
• 2 Cup seasoned stuffing crumbs
• 4 Tablespoon butter

 

Combine the soups, wine or broth, parsley, thyme, salt, and pepper. Wash chicken and pat dry.
Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of the stuffing crumbs over the bottom of the cooker and drizzle with about 1 tablespoon of the butter. Top with half of the chicken, then half of the remaining stuffing crumbs. Drizzle with half of the remaining butter and spoon half of the soup mixture over that. Repeat with remaining chicken, stuffing crumbs, butter, and soup mixture. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.