Ingredients
Units
- 1 cup half and half
- 1 can (10.5 ounces) cream of chicken soup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 4 boneless, skinless chicken breasts, approximately 3 pounds total, patted dry and excess fat trimmed
- 6 slices of uncured ham
- 6 slices baby Swiss cheese
- 1 box (6 ounces) chicken stuffing mix
- 1/3 cup butter, melted
Instructions
- In a medium bowl, whisk together the half-and-half, cream of chicken soup, Dijon mustard, salt, garlic powder, Italian seasoning, and black pepper until smooth.
- Spread half of the sauce over the bottom of the slow cooker.
- Place the chicken breasts in a single layer over the sauce.
- Layer the ham over the chicken, followed by the Swiss cheese.
- Pour the remaining sauce over the chicken, ham, and cheese.
- Sprinkle the dry stuffing mix evenly over the top. Do not stir.
- Drizzle the melted butter over the stuffing.
- Cover and cook on LOW for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F in the thickest part.
- Turn off the slow cooker and let the chicken rest for 10 minutes before serving.
Notes
Ingredients Notes:
Half-and-half: Milk can be substituted, although the sauce won’t be quite as rich.
Swiss cheese: Baby Swiss has a milder flavor, but regular Swiss works too.
Stuffing mix: Add it dry directly from the box. Do not prepare it according to the package directions.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or larger portions covered in the oven until heated through.
