Recipe Collection |  Share a Recipe 

Submitted by: Debi Gilpin from Uniontown, PA
Originally shared on the web 03/18/2011

4 to 6 boneless, skinless
chicken breasts
4 to 6 thin slices cooked ham
4 to 6 slices Swiss cheese
10-3/4 oz. can cream of
mushroom soup
1/4 c. milk

Place each chicken breast in a plastic zipping bag; pound to flatten. Top each with a slice of ham and a slice of cheese; roll up and secure with a toothpick. Arrange rolls in a slow cooker in layers. Mix soup and milk; pour over chicken. Cover and cook on low setting for 4 to 6 hours, until chicken is no longer pink inside. To serve, remove toothpicks and arrange chicken rolls on serving plate; spoon sauce from slow cooker over rolls. Makes 4 to 6 servings.