Season chicken breasts with salt, pepper, and poultry seasoning and place in the bottom of a crock-pot that has been sprayed with cooking spray.
Cover the chicken with the slices of Swiss cheese.
Mix the cream of chicken soup, cream of celery soup, and the milk and add it on top of the cheese.
Slice the boiled eggs and add them to on top of the soup mixture.
Sprinkle the dry Herb or Chicken Stuffing on top of the eggs and soup.
Drizzle the melted butter on top of the dry Stuffing mixture.
Cook on low for 6 hours or on high for 3 to 4 hours.