Place chicken in a greased slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken juices run clear.
When I make this again, I will only use a half a can of soup (maybe low-fat), and chicken broth instead of water and butter, and only use about half. The stuffing was a little mushy for my taste, but John and Mason had no complaints! I think any kind of stuffing would work well with this recipe.
You could also substitute cream of mushroom soup, and/or add in mushrooms, carrots, or peas to make it a little healthier.
The chicken comes out super tender - you can cut it with a fork. Some reviewers on allrecipes.com said they used frozen chicken breasts and didn't need to increase the cooking time.
*Adapted from allrecipies.com
