- 6 skinless, boneless chicken breast halves
- 2 (10.75 ounce) can condensed cream of chicken soup
- 1 C milk
- 4 oz deli sliced ham
- 4 oz sliced Swiss cheese
- 1 (8 oz.) package herbed dry bread stuffing mix
- 1/4 C 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 to 6 hours, or 2 to 3 hours on High.
Serve with rice.