This delicious crock pot chicken cordon bleu is ridiculously easy. It's made with chicken breasts, slices of ham, cheese, and a sauce made with condensed soup.
The pictured dish was made with Muenster cheese, though Swiss, mozzarella, or any thinly sliced cheese may be used. Toothpicks or skewers may be used to hold the chicken rolls together, or tie them in a few places with some kitchen twine.
Serve the chicken with its sauce over cooked rice or noodles.
Related Recipe: Boursin Stuffed Chicken with Parmesan Coating
- 1 1/2 to 2 pounds chicken breast halves (4 to 6 small chicken breasts or cutlets)
- 4 to 6 pieces of ham
- 4 to 6 slices of Swiss or mozzarella cheese
- 1 can cream of mushroom soup (can use any cream soup)
- Chicken breasts can vary greatly in size. In 1 1/2 pounds, you might have two large chicken breasts or 4 small ones. If you are working with large chicken breasts, slice each one in half horizontally to make two thinner cutlets.
- Place a large sheet of wax paper or parchment on the countertop. Place the chicken breast halves or cutlets on the paper, leaving around 4 inches between them. Top with another sheet of paper (or plastic wrap). Gently pound each chicken breast or cutlet with the smooth side of a meat tenderizer or another type of smooth, heavy meat tenderizer.
- Place a thin slice of ham on each piece of chicken. Cut the ham to fit, if necessary. Place slices of cheese on the ham.
- Roll the chicken, ham, and cheese up and secure with toothpicks or a piece of kitchen twine.
- Place the chicken in the slow cooker, stacking, if necessary.
- In a bowl, combine the condensed soup and milk. Whisk until smooth. Spoon over the chicken rolls.
- Cover and cook on HIGH for 1 hour. Reduce the heat to LOW and continue cooking for 3 hours, or until the chicken is tender and cooked through.
- The minimum safe temperature for chicken is 165 F (73.9 C).
- Serve over hot cooked noodles or rice; spoon the sauce over the chicken.
Tips and Variations
- Add a small jar of sliced or whole mushrooms (drained) to the sauce, or saute about 6 to 8 ounces of sliced mushrooms in a few teaspoons of butter and add them. Soaked dried mushrooms would be a great addition because of their intense, earthy flavor.
- Garnish with chopped fresh parsley or chives.
- Give the sauce a deeper golden color with about 1/4 to 1/2 teaspoon of gravy browning sauce, such as Kitchen Bouquet or similar sauce (found in the gravy section in most supermarkets).
From Teresa "Its the best recipe I've tried so far, very flavorful."
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