Chicken breasts in a crockpot layered with swiss cheese, seasoned bread crumbs and a can of cream of mushroom/chicken/celery soup. It makes a really thick gravy almost like Chicken Cordon Bleu without the ham. We never had a name for it so my wife called it 'Crockpot Chicken'. My daughter as a youngster assumed we were calling it 'Bock Bock Chicken' (like the sound they make I guess) and still calls it that today.
