6 skinless, boneless chicken breast halves
1 (10.75 oz) can condensed cream of chicken soup
1 cup milk (I used Soy)
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 oz) pkg. herbed dry bread stuffing mix
1/4 cup butter, melted
* Salt to taste if desired
~ 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.
~ 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.