Categories: Chicken Dinner
Ingredients
- 4 chicken breast halves, pounded thin
- 4-8 slices of ham
- 4-8 slices of swiss cheese
- can of your favorite cream-of-something soup
- 2 T low fat milk
- UNLESS you're a crazy California hippie like me. Then you can use instead:
- 1 T butter
- 3 T flour
- 1/2 cup low-fat milk (soy in our case)
- 1/2 cup chicken broth
- 1/4 t salt
- 1/4 t black pepper
Directions
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I used a 6qt oval Smart-Pot for this recipe. A 4qt would have been better. My crock wasn’t full enough. If you only have a large, consider upping to 6 breast halves—(psst. if you do up it, you don’t really need another can of soup. Unless you do 8 halves. Then you should use another).
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Spray crockpot with cooking spray.
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Pound chicken breasts flat (put them in a ziplock before you pound so chicken juice doesn’t spray all over the kitchen grossing you out, and necessitate a call to the local Hazmat team).
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Put a slice of the ham and a slice of the swiss cheese on the chicken breast and roll it up. Put it into the crockpot, seam side down. If desired, top with another piece of ham and cheese. Continue with the other pieces. It’s okay to stagger-stack the chicken. It will still cook nicely for you.
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If you are making your own “special soup,” make a roux on the stovetop with the butter and flour, and whisk in the broth, milk, and spices. Pour on top of the chicken.
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or! open can of cream-of soup. Pour into crockpot. Put the 2T of low fat milk into your empty can and swirl it around to get the remaining stuck on good stuff. Pour that in, too.
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ver and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has begun to brown on top. I took ours out for exactly 4 hours on high. It was cooked through, but could have stayed in longer to gain some color.