295g can condensed cream of chicken soup
8 boneless, skinless chicken thighs, chopped
5 thickish slices of ham, cut up roughly
200g Gruyère,thinly sliced
130g pack stuffing mix (and see above)
30g butter, melted
Mix together the condensed soup and the milk. I think I might try using white wine instead of milk the next time I cook this. Smooth a thin layer of this mixture into the bottom of your slow-cooker pot, then add the chicken, in as much of a single layer as you can manage. Next, a similar layer of ham, and finally a layer of cheese. Pour over the remaining 'sauce' and smooth the top. Scatter the dry stuffing mix over the surface, then drizzle with the melted butter to help it crisp up a little (as always, you can 'fridge it all night at this point). Cook on LOW all day.
I served this with (yet) another batch of the herb butter-tossed potatoes that I mentioned last Wednesday and a bowl of peas. Delicious...