1 6oz.box seasoned breadcrumbs or chicken stuffing
½cupunsalted buttermelted
Instructions
In a medium mixing bowl, whisk together the two cans of soup, ½ cup milk, and the black pepper. Spoon a bit of the soup mixture into the bottom of the crockpot.
Place the chicken breasts in a single layer in the bottom.
Over the chicken, layer the ham and then the Swiss cheese to fully cover the chicken.
Pour the rest of the soup mixture over the top and then sprinkle the full package of stuffing over the soup mixture.
Melt the butter and drizzle over the stuffing, coating as much of the stuffing to moisten it as possible.
Place the lid on the crockpot and cook for 4 hours on high or 6 hours on low, until the chicken is cooked through and the internal temperature reaches 165°F.
Notes
Cook time will take longer if using thicker boneless, skinless chicken breasts.Keep the lid on the crockpot while it’s cooking - the moisture needs to be trapped in the slow cooker to turn the stuffing mix into a nice moist meal - you don’t want crunchy croutons on top of your chicken instead of stuffing!You can use just one can of cream soup for a less saucy dish.You can wrap the ham and cheese down around each chicken breast - this may make it easier for serving, but I prefer to just layer everything easily and then just slice across the top to scoop up each serving.