4 chicken breasts, boned and skinned (I brown mine in butter)
4 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 C chicken broth
1/2 C milk
2 C Pepperidge Farm Herb Stuffing Mix ( I use one with cornbread)
1/2 C melted butter
How to make it
Season breasts with salt and pepper and place in crock. Pour chicken broth over breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk and cover breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.
* This is also good wthout the cheese...You can cut breast into chunks before browning.