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1
Trim any fat off from the chicken breasts.
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2
Using a long, sharp knife, enter chicken at end of the breast and make a deep pocket in chicken as you cut and wiggle the knife back and forth pushing further into the breast as you go along.
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3
The pocket needs to be wide and deep enough to be able to fill the chicken with the ham and cheese.
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4
Next, begin stuffing the ham and Swiss cheese into the pockets until you can fit no more inside.
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5
Season chicken with salt and pepper.
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6
Heat the oil in a medium-sized skillet over high heat.
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7
Add chicken and brown both sides of the chicken.
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8
When its browned, remove from heat.
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9
In a medium-sized bowl mix soup and milk along with a sprinkling of salt and pepper.
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10
Spread a small amount of soup in the bottom of a greased slow cooker.
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11
Lay chicken breasts in a single layer in the slow cooker.
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12
Sprinkle tops with shaved Parmesan, then drizzle the remaining soup mixture over the top.
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13
Cook on high for 4 or low for 6 hours.
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14
If you desire to make this a freeze-ahead meal ... stuff the breasts, season them and place them in a freezer bag with air removed.
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15
Thaw overnight in the fridge the day before you plan to cook.
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16
Then, follow the directions for mixing and adding the soup and chicken to slow cooker.
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17
Serve over mashed potatoes.
