1 can (10¾ oz) condensed cream of chicken with herbs soup
4 sweet potatoes or yams, peeled and cut into ½ inch slices
1 package (6 oz) stuffing mix for chicken
1¼ cups water
¼ cup margarine or butter, melted
1 cup frozen (thawed) cut green beans
Place chicken in 5-6 quart slow cooker. Spoon soup over chicken. Top with sweet potatoes. Mix stuffing mix, water, and margarine; spoon over sweet potatoes. Cover and cook on low heat setting 4-6 hours or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle green beans over stuffing. Cover and cook on low heat setting 15-20 minutes or until beans are tender.
