Slow Cooker Chicken Cordon Bleu Recipe

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My family loves chicken cordon bleu, but being a busy mom, I decided to find an easier way we could enjoy it.  This recipe is so simple to make but tastes like you've spent all day in the kitchen!


Slow Cooker Chicken Cordon Bleu Recipe:
(Serves 6)

Ingredients:
6 boneless, skinless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
6 slices deli ham
6 slices Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Directions:
Mix together the cream of chicken soup and milk in a small bowl.  Pour enough of the soup into a slow cooker to cover the bottom.  Layer chicken breasts over the sauce.  Cover with slices of ham and then Swiss cheese.  Pour the remaining soup over the layers, stirring a little to distribute between layers.  Sprinkle the stuffing on top, and drizzle butter over stuffing.  Cover, and cook on low for 4-6 hours, or high for 2-3 hours.

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  1. Savannah says:

    yum that looks good. Thanks for stopping by my blog today, i’m following back now! make sure you check out the giveaway on my blog (check the link on the top right)

  2. Amanda says:

    Just an FYI…you’re picture of this recipe is being “pinned” on pinterest.com and it’s gaining momentum! That’s actually how I found it! Be ready for more followers! Beautiful blog, by the way!!

  3. Anonymous says:

    Really excited to try this but I have a question.. Instead of the stuffing mix is it okay to use breadcrumbs?! I grabbed them on accident!

    Rose

  4. Nicole Yuen says:

    Found this recipe on Pinterest! I made it tonight and oh boy did my husband approve!! He’s a very picky eater and he totally enjoyed every bit of it.

    I also loved how simple it was to make this. Very few ingredients, but what a wonderful dish.

    Thank you so much for sharing!!

  5. Danielle says:

    I really want to make this! I have a silly question though…it looks like there are red potatoes in it when you look at the picture but I don’t see them in the recipe…am I missing something??

  6. aw says:

    i found this off of pinterest…. and this is currently cooking in my crockpot right now, i am so excited to see how it turns out! thanks for a great post!

  7. Anonymous says:

    I made this today and enjoyed this for dinner tonight! Mine was pretty soupy although I didn’t add the milk. Very yummy on a cold winter night!

  8. ericksenbuzz says:

    I’m curious how big is your crockppot that you cooked this recipe in? I don’t think I can fit all 6 frozen chicken breast (I love frozen chicken from Costco) in my tiny crockpot.

  9. Six Sisters says:

    @ericksenbuzz,

    My crockpot is the 7 quart size. If you can’t fit all of the chicken breasts in, you can adjust the recipe by using a piece of ham and swiss cheese for each chicken breast you use.

  10. mamato3 says:

    So I’m making this now, but my stuffing seemed really cruncy after 4 hours (like not even cooked at all). I added about a 1/4 cup of water to the top of it to see if it softened the stuffing. Was my mistake using stove top???

  11. Six Sisters says:

    @mamato3,

    I’m so sorry about that! I’ve never seemed to have a problem when I’ve used Stove Top. Usually the butter drizzled on top and steam from the slow cooker make it soft.

  12. Six Sisters says:

    @Kendra,

    I think it would work as a freezer meal except for the stuffing on top. I think it would get soggy if it were frozen then reheated. I would freeze everything else and then add the stuffing when you were reheating it.

  13. Bri says:

    I don’t have a slow cooker yet, do you think it would be okay if I cooked it on the stove top in a frying pan or in the oven? If so, how long would I cook it for in either one? Thank you.

  14. Jen says:

    this may seem like a stupid question (those are all I got) – but you mean just one layer of chicken on the bottom, right? then the ham & swiss…I have a very small crockpot and I’n trying to figure out how I would do this.

  15. This looks great and I’m planning on making it this week!

    Question – maybe this is stupid but do you prepare the Stove Top stuffing first like the box instructs? Or put it on uncooked? My very pregnant brain is not figuring this out! :) Thanks!

  16. Cherrye says:

    This was so easy and delicious! I could only fit 4 chix breasts in the bottom of my crockpot but it made for a nice Valentine’s Day family dinner! I love your site and have tried several recipes they are so delicious!

  17. cade says:

    Hey I am late on finding this awesome recipe, but I’ve noticed on the site that most things you put on here are healthy? Do you happen to have a nutritional facts list for those of us on Weight Watchers?? Or if you could maybe point me in the right direction?

  18. Six Sisters says:

    @Lori,

    I think it would work as a freezer meal except for the stuffing on top. I think it would get soggy if it were frozen then reheated. I would freeze everything else and then add the stuffing when you were reheating it.

  19. Swankygirl09 says:

    I made this for dinner last night but cut up the chicken and ham so I could fit more and to make it easier to dish out. It was delicious! After 3 hours on high it was perfect. Thanks for sharing this yummy recipe!

  20. Teauna says:

    Now that school has started and my cake business is booming & I’m crazy busy, I’ve decided to start making more slow cooker foods so I can feed my family good healthy meals without much hassle. I am excited to try this recipe. I’ve had it pinned for quite some time now. Off to throw it in the crock pot and make some sugar roses for a wedding cake!
    Visit my blog @ http://www.fromcupboardtocupboard.com
    Thanks for all the wonderful recipes!

  21. I tried this last night and it came out really well! I was afraid it might be a bit bland, so I stirred some minced garlic and Herbs de Provence into the sauce, which gave it a nice flavor. To those who felt the dish was a bit “soupy” — I served it with a side of rice pilaf, and drizzled the extra sauce over that, so I was glad for the extra liquid!

  22. Sheeblee says:

    I wish I read the comments sooner! I layered my 6 chicken breasts AND they are thawed. Maybe a combination of the two will even it out? One can only hope! haha We’ll see how it turns out in about 3 hours!

    • I just started this and did the same. I assumed they needed to be thawed to cook fast enough. I will just keep an eye on it…hopefully it’s not too messy either, since I’m going to have to check the chicken several times and they’re all the way at the bottom.

  23. Rachael says:

    I made this last night and something went wrong. It cooked for about 5 hours and the stuffing was dark brown. The Swiss cheese looked over cooked as well. I didn’t havE a lot of extra sauce. Are you supposed to layer sauce between the ham and cheese and before you put the stuffing on. My chicken was thawed. Could that be e problem?

  24. katmae says:

    Hi there! I saw this on Pinterest and decided to try it (like many others) – I found mine turned out great (tasted great) but was runny as well. I used partially frozen chicken breasts (they were solid blocks of ice, but still firm frozen) and I used 4 large chicken breasts, which I cut up into smaller, bigger pieces so that they could cook decently. This must be for a large crockpot – I have a middle larger size, and four chicken breasts barely fit. I had to layer the chicken with the ham into two layers (this is with cutting them up, too) and then – after 5 hours (on high) of cooking – the chicken was done, but with the 1 cup milk mixed with the cond. soup – all the water that comes out of the frozen chicken adds to this – making it more soupy?! If I do make this again, I’d recommend cutting the milk in half – especially if you are using frozen chicken breasts – the water from them cooking is going to add to the sauce. Unless you are frying them on high for 6-8 hours in your crockpot all day, then you’ll want the extra juices. But I found it was very much like chicken condensed soup with all water that baked out of the partially frozen chicken (not even fully frozen).

    Also – not sure if anyone’s mentioned this – but I didn’t see a StoveTop (or any of the stuffing mixes) come in an 8 oz box? The only ones I’ve seen are 6 oz boxes, not 8 oz? I’ve seen bags of stuffing that are 12 oz, but no 8 oz, all the boxes are 6 ounces. I was only able to fit half of the stuffing mix on top of my chicken (because of smaller crockpot) but if you do use the whole box like you recommended (even if it’s 6 oz) I think it would have helped more with the extra juices! I still think it turned out great – tasted amazing! Thank you for the recipe!

  25. RuthAnn says:

    Made this for dinner tonight. I used 2.5 pounds of chicken double the ham and cheese just so each bit of chicken had some on top. I used a 10oz box of Mrs Cubbison’s cube stuffing- herb seasoned. Turned out great! Will make again.

  26. Crftysahm says:

    Is there any reason this would not work if I rolled the ham and cheese up in the chicken like traditional cordon bleu?

    • Cyd says:

      It should work just fine. This recipe is basically layering it in the slow cooker to make it easy. Taste will be the same. Just check to be sure your chicken is cooked all the way through.

  27. Mrs. Ping says:

    I just made this for dinner tonight! It turned out AMAZING! It’s just the hubby and I so I only used 3 chicken breasts. Left everything else the same though! Was perfect. We had a wonderful dinner and he has plenty for lunch tomorrow! Didn’t have dinner planned so I was in a hurry and was super busy. Cooked on high for 2hrs. Chicken was moist and everything delicious!

  28. Renee says:

    Him there,
    Made this tonight for dinner, however I must say mine does not look appealing.
    It has a lot of liquid in it still, even though I cooked it for 4 hours and the ham and the cheese has just fallen off the chicken and the cheese has melted. Not sure what I have done wrong.
    Added corn flour to make it thicker but hasn’t made much difference.
    Although it looks unappealing, it still tastes great.

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