4 boneless skinless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
2 cups Pepperidge Farm herb stuffing mix
1/2 cup melted butter
Salt -- to taste
Freshly-ground black pepper -- to taste

Season chicken breasts with salt and pepper and place in the crock pot. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on LOW for 6 to 8 hours.

This recipe yields 4 servings.