Salt and pepper to taste (easy on the salt because the soup and stuffing mix is already salty)
Fresh rosemary (or dried if you want, but remember dried herbs have a stronger flavor than fresh) 1 can cream of chicken soup, undiluted
1-1/4 cups water 1/4 cup butter, melted 1 small package Pepperidge Farm Cornbread Stuffing Mix
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. I have a crockpot that has an auto setting on it. It allows the temperature to get hot enough to cook the chicken (the high setting) but then it automatically will change to a lower temperature to hold the dish well for another few hours. So, even though the chicken will be done in four hours, I can put it on to cook in the morning and turn it off when I get home 8 hours later. This makes the whole house smell divine. And who doesn’t love to come home to an already cooked meal that smells delectable. Add a salad or green beans or green peas or your favorite green vegetable to make this meal complete. Open up a can of cranberry sauce on the side, and you have Thanksgiving any day of the year.