Directions
1. Start by pounding the chicken breasts to even thickness. This helps them cook more uniformly in the slow cooker.
2. Place one slice of ham and one slice of Swiss cheese on each chicken breast, then roll them up and secure with toothpicks if needed.
3. Arrange the rolled chicken breasts in the bottom of your slow cooker.
4. In a medium bowl, mix together the condensed cream of chicken soup and milk until smooth. Pour this mixture over the chicken rolls.
5. In a separate bowl, combine the seasoned breadcrumbs and melted butter. Sprinkle this mixture over the top of the chicken and sauce.
6. Cover the slow cooker and cook on low for 4-5 hours, or until the chicken is fully cooked and tender.
7. Before serving, remove toothpicks and season with a bit of salt and pepper if needed.

Variations & Tips

Feel free to switch things up by using different cheeses such as Gruyère or mozzarella for a unique twist. If you’re looking to cut some calories, you can substitute low-fat ham and cheese, and use a light cream of chicken soup. For a gluten-free option, use gluten-free breadcrumbs. If you’re prepping the night before, you can assemble the chicken rolls and keep them in the fridge, then just pop them into the slow cooker in the morning.