Ingredients
- 4 boneless, skinless chicken breasts
- Salt, black pepper and garlic powder, to taste (go light or skip added salt if using regular broth)
- 1 cup chicken broth
- 4–6 slices Swiss cheese
- 2 (10.5 oz) cans cream of chicken soup
- 2 (6 oz) boxes Stove Top cornbread stuffing mix, dry/unprepared
- 1 stick butter, melted
Directions
Season chicken with salt, black pepper and garlic powder and place in the crockpot.
Pour the chicken broth around the chicken. Lay the Swiss cheese over the chicken breasts.
Spread the condensed soup evenly over the chicken.
Sprinkle both boxes of dry, unprepared Stove Top evenly over the soup layer. Do not stir it into the soup.
Drizzle the melted butter evenly over the stuffing.
Cover and cook on LOW for about 6 hours, until the chicken reaches at least 165°F in the thickest part.
Serving idea: Spoon the chicken and gravy over mashed potatoes and serve with corn or green beans