Ingredients:

4 boneless skinless chicken breast halves
1 can cream of chicken soup, undiluted
1-1/4 cups water
1/4 cup butter, melted
1 (6.00 ounces) package cornbread stuffing mix

Methods:

Place chicken in greased Crockpot.Pour undiluted soup on top of chicken. In a medium sized bowl, combine cornbread stuffing, butter and water. Mix until well combined then spoon over the chicken. Cover and cook on low for 4 hours or until juices run clear.