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.
- 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.
Recipe adapted from Chef In Training
*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.