6 boneless chicken breasts
6 pieces ham
6 slices Swiss cheese
1 can cream soup, any kind (mushroom, chicken, celery, etc.)
1/4 cup milk

Pound the chicken breasts thin with a flat-sided mallet (not the tenderizing kind). Place a slice  of ham and cheese on each piece. Roll up and secure with a toothpick. Place three rolls in the slow cooker so it looks like a triangle. Layer the rest on top. Mix the soup with the milk, and pour it over the chicken. Cover and cook on low for 4 hours or until the chicken is no longer pink. Serve with the sauce over noodles.

Yield: 6 large servings.