Originally Posted by rushdoggie
Swiss Chicken:
I take boneless chicken thighs, with Swiss cheese slices laid on top, a little white wine mixed with a can of cream of chicken soup poured over...then use 3 cups of stuffing crumbs dotted with some butter, crock on low for 6 hours.
I make that, but I put it in the oven. I also cut up the chicken. It is easier for leftovers.
I'm no where near the snow, but I'm mking chili tonight.