Crockpot Swiss Chicken

Ok. This recipe is so easy and delicious in my opinion. I RARELY use the crockpot because I can't ever get things other than roasts to turn out well. But this one is a keeper and Matt once said he could eat this meal once a week. I got if from my friend Pam, but I've modified it slightly because we like the sauce a little more plentiful and slightly thinner.

Crockpot Swiss Chicken: serves 2-5 people depending on how big those people are. (i.e. children)
2-3 chicken breasts, pounded thin and sprinkled with salt and pepper
4-6 slices of Swiss cheese (Gruyere is the absolute BEST, but it can be expensive. The baby Swiss seems to melt a little better than just regular Swiss.)
1 small can cream of chicken soup mixed with
1 can of milk (I use the soup can to measure the milk)
1 Box of stuffing (I usually use chicken flavored)
2-4 Tbsp melted butter (Kinda just depends. I start with less and use more if it seems to need more.)

1. Mix the soup and milk in the Crockpot and then push down the chicken with the cheese slices on top so it's covered with the mixture. (That just cuts down on dishes, but you can do it however you please.)
2. I generally cook the chicken in the milk/soup mixture about 2-3 hours on high first.*
3. After it cooks a couple hours, sprinkle the stuffing on top, lightly pushing some of it down into the sauce and leaving some exposed.
   
4. Pour the melted butter evenly on the exposed stuffing, cover and cook on low 1-2 more hours.
   

*If you're going to be super busy you can put the stuffing and butter on top of the chicken mixture from the beginning and just cook it on high for 4 hours and serve. The stuffing turns out slightly mushier and the chicken slightly drier, but it's still good.

Now, this is not a "pretty" meal. The chicken often breaks apart so you can't just pull out a whole chicken breast in one piece. The stuffing in the sauce is a little mushy, but it really does still taste good.