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6 boneless, skinless chicken breasts, pounded to flatten slightly
6 thin slices ham
6 thin slices swiss cheese (I use american, we don't like swiss)
1/4 cup flour seasoned with salt, pepper and cayenne to taste
1 pound mushrooms, thinly sliced (I omit)
1/2 cup chicken broth
1/4 cup parmesan cheese, grated
1 can cream of mushroom soup
1 can cream of chicken soup
Place a slice of ham and a slice of cheese on each flattened chicken breast and roll up. Secure with toothpicks and roll each in seasoned flour to coat.
Place sliced mushrooms and chicken broth into the bottom of the crockpot. Next place the chicken breast rolls on top, in a triangle layer, layering on top of each other if you need to.
Then pour cans of soup on top and finish with the grated parmesan cheese on top. Cover and cook on low for 7 hours.