1 can (10.5 ounce size) cream of celery or cream of chicken soup
1/2 cup dry white wine or chicken broth
1 teaspoon dried parsley flakes
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1 dash black pepper
6 skinless, boneless chicken breast halves
2 cups seasoned stuffing crumbs
4 tablespoons butter
Combine the soups, wine or broth, parsley, thyme, salt, and pepper.
Wash chicken and pat dry.
Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of
the stuffing crumbs over the bottom of the cooker and drizzle with
about 1 tablespoon of the butter. Top with half of the chicken, then
half of the remaining stuffing crumbs. Drizzle with half of the
remaining butter and spoon half of the soup mixture over that. Repeat
with remaining chicken, stuffing crumbs, butter, and soup mixture.
Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.