3 large carrots, peeled and sliced
1 (12 ounce) bag Bird’s Eye frozen broccoli florets (about 4 cups)
1.5 lbs. boneless, skinless chicken thighs or breasts
1 (10.75 ounce) can Campbell’s condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup water
3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
1/3 cup butter, melted
Spray inside of a slow cooker with cooking spray.
Place carrots and broccoli at the bottom of the prepared slow cooker.
Season chicken with salt and pepper and place on top of the vegetables.
In a medium bowl, whisk together condensed mushroom soup, condensed chicken soup, and water. Pour sauce over the chicken.
Sprinkle dry stuffing mix over top of the chicken. Drizzle with melted butter.
Put a lid on the slow cooker and cook on LOW heat for 6-8 hours (or on HIGH for 3-4 hours).