 | | Directions |
- Season chicken breasts with salt and pepper; place chicken breasts in crock pot. Pour chicken broth over chicken breasts.
- Put one slice of Swiss cheese on each breast. Spoon the soup over the cheese and spread to form a seal. (The soup, broth and cheese form the gravy.)
- Sprinkle stuffing mix over the soup. Drizzle melted butter on top. Cook on low for 6-8 hours.
- Before serving, I stir the stuffing into the 'gravy' mixture and let it sit for a few minutes to get the top crusty stuffing cubes moist.
Notes:
I use spray butter and spray the heck out of the top of the stuffing.
I use one cream of roasted garlic mushroom soup and one cream of chicken and mushroom soup.
You can also use chicken tenders or even boneless thighs. Four slices of Swiss cheese should still cover it, but maybe use five, I eyeball everything. |
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Cook Time: 6 or more hours
|  | | Ingredients | | - | | 4 boneless chicken breast halves, without skin |
| - | | 4 slices Swiss Cheese |
| - | | 1 can condensed cream of chicken soup *See Notes (10 1/2 ounce can) |
| - | | 1 can condensed cream of mushroom soup *See Notes (10 1/2 ounce can) |
| - | | 1 cup chicken broth |
| - | | 1 package Pepperidge Farm stuffing mix (I use the cubes.) |
| - | | 1/2 cup melted butter *See Notes |
| - | | salt and pepper to taste |
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