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.
I tried the version that suggested pouring 1/4 cup butter over the stuffing, but in the slow cooker the butter made the stuffing soggy. Because the crockpot won’t brown or crisp the stuffing, I recommend leaving the stuffing dry so it can absorb a little of the sauce underneath while remaining a bit crisp on top. If you prefer crisp stuffing, finish it in the oven: bake at 325°F for about 2 hours (avoid much longer—I overcooked mine at close to 4 hours and it became dry). The stuffing comes out nicely crisp when baked.
Crockpot Chicken Cordon Bleu
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Ingredients
- 1 can condensed cream of chicken soup
- ¾ soup can milk
- 4-6 small chicken breasts (cut large breasts in half)
- Ham slices (about 10 thin slices)
- Swiss cheese slices (about 4 slices)
- ½ box Stove Top Chicken or herbed dry stuffing
Instructions
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Spray the inside of the slow cooker with nonstick spray.
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Whisk the condensed cream of chicken soup with the milk. Pour enough of the mixture into the crock to cover the bottom.
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Arrange the chicken breasts over the sauce. Layer ham slices and Swiss cheese over the chicken.
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Pour the remaining soup mixture over the top, then sprinkle the dry stuffing evenly across the dish.
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Cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is cooked through and tender.
Notes
For crisper stuffing, transfer the assembled dish (without the lid) to a 325°F oven and bake for about 2 hours, watching carefully to avoid drying out the chicken. Alternatively, leave the stuffing dry in the crockpot so it soaks up some sauce but retains texture on top.
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