• 4 boneless skinless chicken breasts
  • salt
  • pepper
  • 1 cup chicken broth
  • 4 -6 slices swiss cheese
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1/4 cup milk
  • 2 cups Pepperidge Farm Herb Stuffing
  • 1/2 cup butter, Melted
  • 1 Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour Chicken broth over breasts.
  • 2 Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk.
  • 3 Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all.
  • 4 Drizzle melted butter on top.
  • 5 Cook on low for 6 hours or high for 3.