This Crockpot Chicken Cordon Bleu is remarkably simple and practically effortless. Start it in the morning and come home to a flavorful, ready-to-eat meal. It’s an easy, tasty alternative to the classic pan-seared version and makes weeknights much smoother.
Note: Use a larger slow cooker if possible. I used a 4-quart crock that barely held four chicken breasts (I used two large breasts halved), so the chicken was a bit crowded in my photos. The sauce is plentiful — I served it over plain white rice to make the most of it. I’ve made this recipe more than once and it’s quick, reliable, and tasty enough to repeat.
