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Crockpot chicken cordon bleu cut in half with stuffing topping.
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Crockpot Chicken Cordon Bleu Recipe

This deconstructed chicken cordon bleu is so easy to make in the Crockpot! Chicken, ham, cheese, stuffing, and a creamy sauce make the coziest dump and go slow cooker dinner.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 4 servings
Calories: 693kcal
Author: Becky Hardin

Equipment

  • Crockpot

Ingredients

  • 10.5 ounces Cream of Chicken Soup 1 can
  • ¾ cup milk
  • 4 tablespoons butter melted
  • 1 tablespoon dijon mustard
  • 4 boneless, skinless chicken breasts about 7-8 ounces each*
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 8 slices ham
  • 4 slices Swiss cheese
  • 6 ounces stuffing mix 1 box**
  • chopped fresh parsley optional garnish

Instructions

  • In a bowl, whisk together the cream of chicken soup, milk, butter, and mustard until smooth.
    10.5 ounces Cream of Chicken Soup, ¾ cup milk, 4 tablespoons butter, 1 tablespoon dijon mustard
    Soup, milk, butter and mustard being whisked together in a bowl.
  • Spray the bottom and sides of the slow cooker with cooking spray. Layer ¾ cup of the soup mixture in the bottom of the slow cooker. Sprinkle the chicken with salt and pepper. Add the chicken breasts to the slow cooker.
    4 boneless, skinless chicken breasts, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper
    Soup mix and chicken breasts in the slow cooker.
  • Place 2 slices of ham over each chicken breast. Then, place a slice of Swiss cheese over the ham.
    8 slices ham, 4 slices Swiss cheese
    Cheese and ham on top of chicken breasts.
  • Pour the remaining chicken soup mixture over the chicken. Then, sprinkle the stuffing mix over the top.
    6 ounces stuffing mix
    Stuffing mix sprinkled on top of the chicken in a Crockpot.
  • Cover and cook on HIGH for 3-4 hours; or on LOW for 4-8 hours.
    Cooked Crockpot chicken cordon bleu
  • Top with chopped parsley to serve, if desired.
    chopped fresh parsley
    Chicken cordon bleu served on a plate with a green salad.

Notes

*Chicken thighs can be used, but will take longer to cook through.
**Any flavor or style of dry stuffing mix can be used. You do not need the added preparation ingredients listed on the box.
Becky's Top Tips:
  • I recommend pounding chicken breasts into an even thickness to ensure proper cooking.
  • If you want to enhance the flavor and texture, you can sear the chicken breasts in a skillet before adding them to the Crockpot.
  • Once cooked, you can keep the chicken on the 'warm' setting for up to 4 hours.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.

Nutrition

Calories: 693kcal | Carbohydrates: 40g | Protein: 49g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 165mg | Sodium: 2007mg | Potassium: 811mg | Fiber: 2g | Sugar: 6g | Vitamin A: 739IU | Vitamin C: 1mg | Calcium: 275mg | Iron: 3mg