William really likes this one, which (in my opinion) is the mark of a good recipe.
4 boneless, skinless chicken breasts
Salt and Black Pepper
4 slices Swiss cheese
1 can (14.5 oz) chicken broth
2 cans (10.75 oz each) condensed cream of chicken, celery or mushroom soup, undiluted
3 cups packaged stuffing mix
1/2 cup (1 stick) butter, melted
1. Place chicken in crock-pot slow cooker. Season with salt and pepper.
2. Top each breast with cheese slice. Add broth and soup. Sprinkle stuffing mix over top; pour melted butter over all. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
Makes 4 servings.