Slow Cooker Chicken Cordon Bleu
Slow Cooker Chicken Cordon Bleu is an easy, creamy chicken dinner inspired by the classic ham-and-cheese-filled dish.Tender chicken breasts cook slowly in a flavorful, creamy sauce.Savory ham adds a delicious, smoky flavor.Swiss cheese melts into the dish for a rich, cheesy finish.Simple pantry ingredients make preparation quick and convenient.The slow cooker helps keep the chicken moist when cooked correctly.Serve over rice, mashed potatoes, or pasta for a satisfying family meal.
Ingredients
- 6 boneless, skinless chicken breasts, approximately 2 pounds
- 6 slices deli ham
- 6 slices Swiss cheese
- 1 can (10.5 ounces) condensed cream of chicken soup
- ½ cup milk
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Salt, to taste
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Trim any excess fat from the chicken breasts. If they are particularly thick, gently pound them to a more even thickness so they cook more consistently. Pat them dry and season lightly with salt, pepper, garlic powder, onion powder, and paprika.
- In a medium bowl, whisk together the condensed cream of chicken soup, milk, and Dijon mustard until smooth. This mixture creates a creamy sauce that complements the ham and Swiss cheese.
- Place the raw chicken breasts in a single layer in the slow cooker. Avoid stacking them too deeply, as this can cause uneven cooking.
- Place one slice of ham over each chicken breast. Fold the ham as needed so it fits neatly over the chicken. The ham adds savory flavor and gives the dish its classic cordon bleu character.
- Pour the prepared soup mixture evenly over the chicken and ham. Use a spoon to distribute the sauce around the chicken so the ingredients are coated.
- Cover the slow cooker and cook for approximately 3–4 hours on LOW or 2–3 hours on HIGH, depending on the slow cooker and the thickness of the chicken. Check the chicken's internal temperature with a food thermometer; it must reach 165°F (74°C) in the thickest part.
- Once the chicken is cooked through, place a slice of Swiss cheese over each breast. Cover the slow cooker for another 5–10 minutes, or until the cheese melts.
- For a crunchy finish, combine the breadcrumbs with melted butter and Parmesan cheese. Toast the mixture in a skillet or bake it separately until golden brown. Sprinkle over the chicken just before serving.
- Sprinkle chopped fresh parsley over the finished dish. Spoon the creamy sauce over each chicken breast and serve hot with mashed potatoes, rice, egg noodles, or steamed vegetables.
Notes
- Choose evenly sized chicken breasts: Similar thickness helps the chicken cook evenly.
- Use Swiss cheese for classic flavor: Its nutty taste complements the ham and creamy sauce.
- Adjust the sauce consistency: Add a little milk if the sauce is too thick after cooking.
- Avoid overcooking: Chicken breasts can become dry if left in the slow cooker too long.
- Check the internal temperature: Always confirm that the chicken reaches 165°F (74°C).
- Add cheese near the end: This helps prevent the cheese from becoming overly broken down during prolonged cooking.
- Toast the breadcrumbs separately: This gives the finished dish a pleasant crunchy contrast.
- Refrigerate leftovers promptly: Store leftovers in a covered container in the refrigerator within two hours and use within 3–4 days.