This is how I do it:
Spray the inside of a 3 - 5 quart crock pot with PAM non stick spray.
Add 4 chicken breast in a single layer (or as close to a single layer as possible).
Now add 1 1/2 - 2 cups of shredded cheese (I used swiss, but whatever you have will work) in an even layer.
Now, in an even layer, add 1 - 10 1/2 ounce can of cream of celery (or mushroom, or chicken, or whatever you have on hand) soup. Remember to spread it to make it an even layer.
Sprinkle an entire 6 ounce box of StoveTop Stuffing (whatever flavor you like) on top of the soup.
Cook on low for 5 - 6 hours or on high for 2 1/2 - 3 hours. Goes great with any green vegetable as a side dish (we had steamed broccoli because it is our favorite).
*NOTE* Remember, lean cuts of meat that have little to no fat will dry out quickly if cooked too long. Be careful not to overcook when using chicken breasts.
This recipe shared at $5 Dinners.