Crockpot Chicken Cordon Bleu
Crockpot Chicken Cordon Bleu is an easy crockpot recipe with layers of tender chicken breasts, savory ham, melted cheese, a creamy sauce, and finished off with buttery herb stuffing mix. Classic chicken cordon bleu gets a totally easy and tasty makeover when made in the slow cooker.
Servings 6
Ingredients
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 4 ounces cream cheese (very softened)
- 2/3 cup milk (I use whole milk)
- ½ teaspoon garlic powder
- 4 boneless, skinless chicken breasts (trimmed of fat pieces)
- 8 slices thin deli ham
- 8 slices swiss cheese
- 1 box (6 oz) herb stuffing mix
- 6 tablespoons butter melted
Instructions
- In a mixing bowl, add the cream of mushroom soup, cream of chicken soup, cream cheese, milk, and garlic powder. Stir together until combined well and it forms a creamy sauce. Spread a small amount of the soup mixture into the bottom of the crockpot insert so it forms an even layer. *Unwrap the cream cheese and place it on a microwave-safe plate. Microwave for 20-40 seconds in order to get it really softened. You want the cream cheese warm & softened so it mixes in easily with the other ingredients and doesn't lump.1 can (10.5 oz) condensed cream of mushroom soup, 1 can (10.5 oz) condensed cream of chicken soup, 4 ounces cream cheese, 2/3 cup milk, ½ teaspoon garlic powder
- Layer chicken breasts in a single layer over top the soup layer inside the crockpot.4 boneless, skinless chicken breasts
- Layer the ham slices over top of the chicken followed by the Swiss cheese slices. Make sure to try to cover the chicken breasts completely with the ham and cheese slices.8 slices thin deli ham, 8 slices swiss cheese
- Pour the remaining soup mixture evenly over the layered chicken, ham, and cheese.
- Sprinkle the dry herb stuffing mix evenly over the soup layer. Drizzle the melted butter over the stuffing, making sure to moisten it as much as possible. The goal is to distribute the butter evenly for the perfectly moistened stuffing.1 box (6 oz) herb stuffing mix, 6 tablespoons butter
- Cover the crockpot with the lid and cook on LOW heat for 4-6 hours until the chicken reaches an internal temperature of 165℉.
- Once cooked, turn off the heat to the slow cooker (or place it on the WARM setting) and let it sit for 5-8 minutes to allow the stuffing to set. I like to tilt the lid which helps the excess moisture to escape while the stuffing sets.
Notes
Serving Size Tip : My kids don't eat a whole chicken breast so I usually cut each breast in half (I end up with 8 smaller pieces, not thinner pieces so don't cut horizontally) and that way it's easier to serve from the crockpot. Some of my kids will eat two pieces while the younger ones just want one piece. If the chicken is cut in half, it probably won't need as long to cook - maybe on the shorter end of the cook time (4-5 hours).