3-4 Chicken Breasts (depending on how many people you are feeding)
2 tbsp Dijon mustard
1 Can Cream of Chicken Soup
5 (or more) string cheese pulled in half and cut into 1" pieces
Leftover diced ham
1/2 tsp poultry seasoning
1 tsp sage
1 box stove top stuffing (I used chicken)
Crock your chicken breasts (frozen) with a small amount of water for however long you are gone (It was 10 hours for me) or until they are done.
Top with the stuffing and crank the temperature to high.
Crock for 1-2 hours or until nice and bubbly.