- 6 boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- 6 slices deli ham
- 6 slices Swiss cheese
- 1 (8 ounce) package herbed dry bread stuffing mix
- ¼ cup butter, melted
- Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on low for 4-6 hours, or high for 2-3 hours.
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