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boneless skinless chicken breast
condensed cream of chicken soup, undiluted
Flatten chicken to 1/8 in. thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with toothpicks.
Combine the flour, parmesan cheese, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.
In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 qt. slow cooker.
Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks.