Place chicken breasts in the bottom of a 6 quart slow cooker. Season with garlic powder, onion powder, salt, and pepper.
Layer the frozen vegetables on top followed by the dry stuffing mix.
In a medium bowl, whisk cream of chicken soup, broth, and milk. Pour over the stuffing, do not stir.
Cook on low for 3 to 4 hours or until the chicken is tender and cooked through.
Shred the chicken or serve as whole breasts.
