Crockpot Chicken Cordon Bleu with Stuffing
Crockpot Chicken Cordon Bleu with Stuffing may be a mouthful to say but is incredibly easy to make! Thanks to the slow cooker, all you have to do is layer the ingredients in one-pot and select the desired cooking setting!
Your tender chicken breasts with creamy sauce, ham, melted cheese, and moist stuffing is ideal to serve over fluffy rice, mashed potatoes, or pasta.
Recipe Notes:
You can use a 4-quart slow cooker or a 6-quart slow cooker to make this dish. It’s best to ensure that the chicken breasts are placed in a single layer at the bottom.
Variations you can make:
- Use boneless skinless chicken thighs instead of chicken breast.
- You can replace the deli ham with bacon or add bacon for extra flavor.
- Substitute Swiss cheese for mozzarella or parmesan as well.
You can use a 4-quart slow cooker or a 6-quart slow cooker to make this dish. It’s best to ensure that the chicken breasts are placed in a single layer at the bottom of the slow cooker and not stacked. If you are using larger-sized chicken breast then you may need to use a larger slow cooker, reduce the servings, or cook in batches.
It’s important to keep the lid of the slow cooker on throughout the cooking time as the stuffing requires the moisture so that it doesn’t become dry like croutons on top of your chicken!
The two cans of cream of soup create a delicious amount of sauce in this dish. You can use just one can if you’d prefer a less saucy dish.
I tend to layer all the ingredients evenly and thne slice across the top to easily scoop out portions when serving. Another option is to wrap the ham and cheese down each chicken breast which can also make serving easier.
I’ve used boneless and skinless chicken breasts to speed up the cooking process. If you use bone-in chicken with skin then the meat will need a longer cooking time. The same applies if you use large chicken breasts instead of regular-sized chicken breasts.
Leftover chicken cordon bleu with stuffing can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven, covered with foil and the uncover if you want to get a slight crunch to the topping.
You can freeze this dish for up to 1 month. That said, the creamy sauce in this recipe could potentially separate.
Enjoy a side dish of roasted vegetables, a salad, or some garlic bread to soak up any leftover sauce.
Crockpot Chicken Cordon Bleu with Stuffing
- In a medium mixing bowl, whisk together the two cans of soup, ½ cup milk, and the black pepper.
- Spoon a bit of the soup mixture into the bottom of the slow cooker. Place the chicken breasts in a single layer in the bottom of the slow cooker.
- Over the chicken, layer the ham and then the Swiss cheese to fully cover the chicken.
- Pour the rest of the soup mixture over the top and then sprinkle the full package of stuffing over the soup mixture.
- Melt the butter and drizzle over the stuffing, coating as much of the stuffing to moisten it as possible.
- Place the lid on the slow cooker and cook for 4 hours on high or 6 hours on low, until the chicken is cooked through and the internal temperature reaches 165°F.
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Crockpot Chicken Cordon Bleu with Stuffing
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Ingredients
- 10.5 oz can cream of celery soup
- 10.5 oz can cream of chicken soup
- 1/2 cup milk
- 1 tsp ground black pepper
- 4 boneless skinless chicken breasts
- 8 slices deli ham
- 8 slices Swiss cheese
- 6 oz. box seasoned breadcrumbs or chicken stuffing
- ½ cup unsalted butter melted
Instructions
- In a medium mixing bowl, whisk together the two cans of soup, ½ cup milk, and the black pepper.
- Spoon a bit of the soup mixture into the bottom of the slow cooker. Place the chicken breasts in a single layer in the bottom of the slow cooker.
- Over the chicken, layer the ham and then the Swiss cheese to fully cover the chicken.
- Pour the rest of the soup mixture over the top and then sprinkle the full package of stuffing over the soup mixture.
- Melt the butter and drizzle over the stuffing, coating as much of the stuffing to moisten it as possible.
- Place the lid on the slow cooker and cook for 4 hours on high or 6 hours on low, until the chicken is cooked through and the internal temperature reaches 165°F.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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This is a really easy recipe to make and tastes great. I used unsalted cream of chicken soup to help reduce sodium (couldn’t find that in cream of celery). I only used two chicken breasts since only two of us. I will only cook 5.5 hours next time, as stuffing was a little too brown. Definitely a keeper recipe – thanks for sharing!
So happy you liked the recipe Peggy!
Sorry – forgot to give it my star rating on first comments.
Fabulous recipe!
Thank you!
This was delicious and so easy to make. I just made it half with 2 breasts 4hr on H and the 2nd portion is for another day. As a 80s something senior I love anything that is easy peasy and will probably make it again for company. Thank you for sharing.