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10 minutes
180 minutes
190 minutes
- 6 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- 4 ounces sliced ham
- 4 ounces sliced Swiss cheese
- 1 (8 ounce) package herbed dry bread stuffing mix
- 0.25 cup butter, melted
- In a small bowl, combine the cream of chicken soup and milk. Spread a layer of the mixture on the bottom of the slow cooker. Arrange chicken breasts over the sauce, followed by slices of ham and Swiss cheese. Pour the rest of the soup over the layers, gently stirring to distribute. Sprinkle stuffing on top and drizzle with butter. Cover and cook on Low for 4 to 6 hours or High for 2 to 3 hours.
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