INGREDIENTS

• 4 boneless chicken breast halves, without skin
• 4 slices Swiss cheese
• 1 can (10 1/2 ounce) condensed cream of chicken soup
• 1 can (10 1/2 ounce) condensed cream of mushroom soup
• 1 cup chicken broth
• 1/4 cup milk
• 2 to 3 cups Pepperidge Farm Herb Stuffing Mix or Homemade Stuffing Mix
• 1/2 cup melted butter (adjustable, see notes)
• Salt and pepper to taste

PREPARATION

1. Season chicken breasts with salt and pepper; place chicken breasts in slow cooker.
2. Pour chicken broth over chicken breasts.
3. Put one slice of Swiss cheese on each breast.
4. Combine both cans of soup and milk. Cover chicken breasts with soup mixture.
5. Sprinkle stuffing mix over all. Drizzle melted butter on top.
6. Cook on low for 6-8 hours.

• Notes:
• You can also mix the chicken broth with the soup to get almost the same results.
• Pouring the broth over the chicken keeps the chicken moist and tender.
• The amount of butter can be adjusted according to taste preference.
• The author used half the amount of butter called for and would use more with another cup of stuffing mix next time.