4 boneless skinless chicken breasts
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.