6 boneless, skinless chicken breasts

6 slices Swiss cheese

1 can (10 ¾ ounces) cream of mushroom soup

¼ cup milk

2 cups herb stuffing mix

½ cup butter, melted

Spray crockpot with cooking spray.  Arrange the chicken breasts in the crockpot.  Top with cheese, layering the cheese if necessary.  Combine the soup and milk and stir well.  Spoon the soup and milk mixture over the cheese and sprinkle with the stuffing mix.  Cover; cook on low for 8 to 10 hours or on high for 4 to 6 hours.