Chicken and Cornbread-CrockPot

I got a new cookbook for Christmas from my grandma so I've been having fun trying out new recipes. I made this one on Sunday and thought it was pretty good. It was a little different but I liked it.

What you need:

• 4 boneless, skinless chicken breasts
• 10 3/4 oz can cream of mushroom soup
• 1/2 cup water
• 6 oz package cornbread stuffing mix

Place chicken in a slow cooker and set aside. mix remaining ingredients together; pour over chicken. Cover and cook on low setting for 6-8 hours. Serves 4.

We put honey on the mixture which added to the flavor.