In a small bowl, whisk together the cream of chicken soup, milk, oregano, pepper and garlic powder until smooth. Set aside.
Add the chicken breasts in an even layer in the slow cooker.
Add the ham over the chicken in an even layer.
Next the swiss cheese in an even layer.
Pour over the soup mixture and use a spatula to spread it out evenly.
Sprinkle over the cornbread stuffing mix.
Pour over the butter evenly over the stuffing.
Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
Serve and enjoy!
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Notes
Trying to cut back on sodium for this recipe? There's a few things you can do to cut the sodium down. Use healthy request cream of chicken soup, low sodium ham and unsalted butter.
Does your chicken still look pink? Something happens while the chicken and the ham cook next together, where the pinkness from the ham transfers to the chicken. If your chicken is 165 degrees Fahrenheit, then it's done cooking.