Checkout the Winter Crockpot Virual Party for all kinds of recipies!
This one I made while we were up north hunting. Adjusted a recipe I found in a Taste of Home cookbook.
6 boneless chicken breasts
6 slices ham
6 slices Swiss cheese
2 cans (10-3/4 ounces) condensed cream of chicken soup
1 cup any wine on hand
¼ c lemon juice
Cooked egg noodles
• Flatten chicken by pounding with mallet, back of pan, can of soup while in zip lock bag or between wax paper. Top each piece with a slice of ham and cheese. Roll up tightly. Sprinkle all sides of chicken rolls with the flour, Parmesan cheese, salts and pepper
• In a large skillet, brown roll-ups in oil on all sides; transfer to slow cooker. Combine the soup, wine and lemon juice; pour over chicken.
• Cover and cook on low for 4-5 hours or until meat is longer pink. Serve with noodles.
You could probaby layer the ingredients without browning and get the same effect.
I will make these with double the cheese next time because hubby said he could not taste the cheese. this may also have been because of the cheese, may not have been that strong.
The next day I poured all the leftover, including the noodles, back into the slow cooker to warm.