CROCK POT CHICKEN AND STUFFING

Ingredients:
1/2cup Flour
3/4teaspoon Black Pepper
1/2tablespoon Garlic Powder
4 to 6 Boneless Skinless Chicken Breast Halves
1/4cup Butter
2 cans (10 3/4ounces each) Condensed Cream of Mushroon Soup, Undiluted
1/2cup Water
1 Package (12 ounces) Seasoned Stuffing Mix

Directions:
1. Combine flour, pepper, garlic in large zip lock bag add chicken and seal bag. Toss to coat chicken  in flour  mixture. Heat butter in large skillet over medium-low heat. Brown both sides of chicken in butter. Place chicken in slow cooker.

2. Mix together soup and water in a bowl: pour over soup mix over top of chicken. Floow package directions for stuffing, decreasing liquid by half. Add stuffing to slow cooker over chicken. Cover and cook on HIGH 3 to 4 hours.

Forgot to take a pic, thank you food.com for the picture. haha