4 chicken breasts 1 can cream of chicken soup 8 thin cut ham slices 4 slices off of a block of swiss cheese 2 tbsp. butter 1 box stuffing mix 1/2 cup water, 1/2 cup milk salt & pepper to season
Mix soup with 1/2 cup milk and 1/2 cup water. Put in bowl, set aside. Prepare chicken breasts by cutting off fat, season with salt & pepper if you like. Slice into the thick side of the breast, wrap swiss cheese with a 2 pieces of ham, put into the pocket of the chicken. Secure with toothpicks if necessary. Pour a small amount of the soup mixture into the bottom of the crock pot (enough to cover the bottom). Place the chicken breasts on top of the mixture, pour the remaining soup mixture on top of chicken. Add box of stuffing (dry) on top of soup, pour 2 tablespoons of melted butter over the stuffing. Cover and cook on low setting for 4 to 6 hours. Stir through the mixture a couple of times to moisten the dressing with the sauce. If it gets too dry, add a little chicken broth or milk/water combination.