Crockpot Chicken Cordon Bleu
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Super simple & pretty much effortless, this dish is a quick fix that you can start in the morning & come home to ready to eat. The flavors are nice & you can’t get much simpler than this! Nice alternative to the real dish.
FYI: You might want to use a bigger slow cooker. Mine is a 4QT & barely fit four chicken breasts (actually used two large breasts cut in half), so you can tell by the picture that the chicken was squished a little bit. I also made some plain white rice to use with the sauce because it makes a lot of sauce, but it is so simple & tastes good, so I will be making it again.
*I’ve made this twice. The recipe I followed had you pour 1/4 cup butter over the stuffing, but it just made the stuffing kind of soggy in the crock pot; obviously it’s not going to brown & crisp up because it was cooked in a slow cooker, but I wanted to try it anyway. I would suggest leaving the stuffing dry to soak up a little of the soup mixture underneath, but remain dry & crisp on the top. If you want the stuffing to crisp with the butter go ahead & cook it in the oven: 325*F for 2 hours should be fine (I did mine for close to 4 hours & it was overcooked & slightly dry, so don’t go that long.) The stuffing is crispy & nice from the oven.
Crockpot Chicken Cordon Bleu
- 1 can condensed cream of chicken soup
- 3/4 soup can milk
- 4-6 small chicken breasts (cut large breasts in half, making two pieces)
- Ham Slices (I used 10, thin slices)
- Swiss Slices (I used 4 slices)
- 1/2 box Stove Top Chicken or Herbed dry stuffing
- Coat the inside of your slow cooker with pan spray.
- Mix condensed cream of chicken soup with milk. Pour enough soup mixture in crock pot to cover the bottom.
- Place chicken breasts on top of soup. Layer ham & swiss slices over chicken.
- Pour remaining sauce over the top. Sprinkle everything with stuffing.
- Cook on low for 4-6 hours or on high for 2-3 hours.
7 Comments on “Crockpot Chicken Cordon Bleu”
Making this now for tonight’s meal. I don’t have cream chicken soup. But no worries!!! TG for Google and found a recipe to fix that so if you’re in a pickle and don’t have the soup, here ya go! It even tastes great on its own as a snack:
1/2 Cup Chicken Broth (1/2 C water + 1-1/2 TBSP Spice Supreme imitation Chicken Flavor Boullion)
1/2 Cup 2% milk or combo of milk + heavy cream
3 TBSP butter softened
1 TBSP flour
1 tsp onion powder
1 tsp garlic powder
Salt & pepper to taste
In microwave, heat butter 25 seconds until liquid. Remove from microwave. Add flour, whisk until smooth. Add broth, milk, seasonings and whisk to combine. Microwave for approximately 1 minute, whisk again. Microwave for an additional 30-45 seconds. As you leave it sit and test with spoon, soup will thicken as it cools. EXCELLENT base for cream of potato, asparagus and all other cream based soups! Hope this helps.
Did you use Frozen chicken breast?
I use fresh, but you could use frozen. Adjust the cook time until the internal temperature reaches 165 degrees Fahrenheit.
This looks really good, I love how it is made in a crockpot so it makes for an easy dinner. Thanks for sharing at Showcase Your Talent Thursday!
I love my crock pot and am always on the look out for new recipes. This sound delicious. Can’t wait to try it. Thanks for sharing 🙂
This looks so good! Thanks for linking up this week to Things That Make You Say Mmmmm!
This looks really good! I’m always looking for new crockpot recipes. They’re great for those karate days when we get home and it’s time to eat. Pinned! Thanks for sharing at Terrific Tuesday.