Now that school is back in session, I LOVE crock pot or slow cooker recipes. Nothing is nicer than coming home to a good smelling dinner you can serve right away!
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can 98% fat free condensed cream of chicken soup
1/3 cup skim milk
2/3 cup reduced fat sour cream
1 tsp. dried thyme
4 ounces sliced ham
4 ounces sliced low fat Swiss cheese
6 slices of whole wheat bread (use food processor or blender to make crumbs)
1/4 cup trans fat free margarine, melted
Mix together the cream of chicken soup, milk and sour cream in a small bowl. Add thyme. Spray crockpot with non stick spray. 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 bread crumbs on top, and drizzle margarine over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
NOTE: If you will be gone longer than 8 hours, make sure chicken breasts are frozen when put in the crockpot - cook on low. They won't be overcooked this way!