Description
This Slow-Cooker Chicken Cordon Bleu is a comforting, easy-to-make dish featuring tender chicken breasts layered with ham and Swiss cheese, smothered in a creamy sauce, topped with stuffing and butter slices, and slow-cooked to perfection. It’s a delicious twist on the classic chicken cordon bleu, simplified for the slow cooker.
Ingredients
Chicken and Meat
- 6 boneless skinless chicken breasts (6 ounces each)
- 3/4 pound sliced deli ham, chopped
Dairy
- 2 cups shredded Swiss cheese
- 1 cup 2% milk
- 1 cup butter, cut into thin slices
Pantry
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 package (6 ounces) reduced-sodium stuffing mix
- 1/2 teaspoon pepper
Optional Garnish
- Chopped fresh parsley, optional
Instructions
- Prepare the slow cooker: Place the 6 boneless skinless chicken breasts evenly in the bottom of a 5- or 6-quart slow cooker.
- Layer with ham and cheese: Evenly layer the chopped deli ham over the chicken breasts, then sprinkle the shredded Swiss cheese on top of the ham.
- Make the sauce: In a small bowl, combine the condensed cream of chicken soup, 1 cup of 2% milk, and 1/2 teaspoon of pepper. Stir until smooth and pour the mixture evenly over the layered chicken, ham, and cheese in the slow cooker.
- Add stuffing and butter: Sprinkle the entire package of reduced-sodium stuffing mix evenly over the sauce layer. Then, arrange thin slices of butter across the stuffing layer to enhance flavor and moisture.
- Cook the dish: Cover the slow cooker and cook on low heat for 4 to 5 hours, or until the chicken is completely tender and cooked through.
- Garnish and serve: If desired, sprinkle chopped fresh parsley over the finished dish before serving to add a touch of color and freshness.
Notes
- Use a slow cooker sized 5 to 6 quarts to ensure even cooking.
- Make sure to keep the chicken breasts whole to maintain the integrity of the dish.
- For a crispier topping, you can briefly broil the finished dish in an oven-proof casserole after slow cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.
- Use reduced-sodium soup and stuffing to control salt levels if desired.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
