Ingredients

• 6 skinless, boneless chicken breast halves
• 1 1/2 cups of low-fat sour cream
• 1/2 cup milk
• 1/2 cup chicken stock (low sodium)
• 2 Tbsp. Worcestershire sauce
• 4 ounces sliced ham
• 4 ounces sliced Swiss cheese
• 1 (8 ounce) package herbed dry bread stuffing mix (low sodium)
• 1/4 cup butter, melted

Directions

1. Mix together the sour cream, chicken stock, Worcestershire sauce and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

My family really liked this recipe.  It was too salty for my tastes so I highly recommend using the low sodium products where possible then adding salt after if you need to.

Confession, I forgot to completely thaw the chicken before I added it to the crock pot.   I cooked it for 4-5 hours on high and then let it warm on low while we were out of the house.  The chicken was falling apart as I served it.   I preferred it this way as I like my chicken chunked rather than whole breasts.