cup of milk
cup of butter
cans (8 oz.) cream of chicken (or cream of mushroom) soup
boneless and skinless chicken breasts
slices of mild cheddar cheese (or Swiss)
box of stove top stuffing
Spray crock pot with Pam. Place Chicken in a single layer. Cover the chicken with cheese slices. Combine milk and soup into a creamy mixture. Next add your milk and soup milk mixture in an even layer over the cheese. Spread stuffing (uncooked) in an even layer. Melt the 1/2 stick of butter and pour over stuffing. Cover with lid. Cook on high for 4 hours (if not frozen) cook longer if frozen or cook on low for 8 hours. For a tangy taste you can mix in a packet of Ranch dressing seasoning with milk and soup mixture.