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Crockpot Chicken and Stuffing
Ingredients
  • 3 large carrots, peeled and sliced
  • 1 (12 ounce) bag frozen broccoli florets (or sub with about 4 cups of fresh broccoli florets)
  • 1 ½ to 2 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
  • ⅓ cup butter, melted
Steps
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