crockpot cordon bleu recipe

Written ByJenny Smyth Posted on
crockpot cordon bleu recipe
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The Best crockpot cordon bleu recipe

I’m so excited to share with you my crockpot cordon bleu recipe, a dish that has become a staple in our household. As a busy mom, I’m always looking for ways to make mealtime easier and more enjoyable for my family.

Crockpot cordon bleu is one of those recipes that fits the bill perfectly. The combination of tender chicken, flavorful ham, and melted cheese is absolute perfection.

My kids love it when I serve this dish, and it’s become a regular at our family gatherings. But what really draws me to this recipe is its simplicity and versatility.

With just a few ingredients and some basic prep work, you can have a delicious, satisfying meal ready in no time. And the best part?

It’s incredibly easy to customize to suit your family’s tastes and dietary needs. Whether you’re looking for a quick weeknight dinner or a show-stopping main course for special occasions, this recipe delivers every time.

Crockpot Cordon Bleu

Crockpot Cordon Bleu

4.6 from 1037 votes

A creamy, cheesy twist on the classic chicken cordon bleu, made effortlessly in a slow cooker. Tender chicken breasts are stuffed with ham and Swiss cheese, then simmered in a rich sauce until perfectly cooked.

Prep Time15 mins
Cook Time4 hours 30 mins
Resting Time0 mins
Total Time4 hours 45 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 6 oz each)
4 slices deli ham
4 slices Swiss cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce

1 can (10.5 oz) condensed cream of chicken soup
1/2 cup chicken broth
1/4 cup Dijon mustard
1/2 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder

For Topping (optional)

1/2 cup seasoned breadcrumbs
2 tablespoons melted butter

👨‍🍳Directions

1Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a rolling pin or meat mallet.
2Season both sides with salt and pepper.
3Lay one slice of ham and one slice of Swiss cheese on each chicken breast, then roll up tightly from the short end, tucking in the sides to enclose the filling.
4Secure each roll with two toothpicks if needed.
5In a small bowl, whisk together the cream of chicken soup, chicken broth, Dijon mustard, heavy cream, garlic powder, and onion powder until smooth.
6Pour half of this sauce into the bottom of the slow cooker.
7Place the chicken rolls seam-side down in the slow cooker in a single layer, then pour the remaining sauce over the top.
8Cover and cook on low heat for 4 hours, or until the chicken reaches an internal temperature of 165°F and is tender when pierced with a fork.
9If desired, mix breadcrumbs with melted butter in a small bowl.
10After cooking, sprinkle the breadcrumb mixture over the chicken and cook uncovered on high for 15 minutes, until the topping is golden and crisp.
11Remove toothpicks before serving.

🔧Equipment

Slow cooker (6-quart or larger)
Small bowl
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 145mg🧂Sodium: 1200mg🌾Total Carbs: 16g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 42g

📝Notes

For a lighter version, use low-sodium cream of chicken soup and reduce the Dijon mustard to 2 tablespoons. You can also substitute turkey ham and reduced-fat Swiss cheese. Serve with steamed green beans or a side salad.

Watch Video Of How Crockpot Cordon Bleu Works

This crockpot cordon bleu recipe is always a good idea for any occasion because it is simple to prepare and delivers a restaurant quality meal at home. Whether it is a busy weeknight dinner or a family gathering, the slow cooker handles everything while you focus on other things.

I love that I can serve it with rice, pasta, or just vegetables, and it always feels special. For storage, let the dish cool completely then transfer leftovers to an airtight container and refrigerate for up to three days.

To reheat, gently warm the chicken and sauce in a skillet over low heat with a splash of milk or broth to bring back the creamy texture. You can also freeze the cooked dish for up to two months, just thaw overnight in the fridge before reheating.

This recipe works wonderfully for potlucks or Sunday dinners because it travels well and stays warm in a slow cooker. I often bring it to family get togethers and it is always the first dish to empty out.

❓ Frequently Asked Questions About Crockpot Cordon Bleu

1. Can I use frozen chicken breasts in this crockpot cordon bleu recipe?

Yes, you can use frozen chicken breasts, but you will need to increase the cooking time by about 1 to 2 hours on low. Make sure the internal temperature reaches 165 degrees Fahrenheit before serving. The texture may be slightly different, but it still turns out tender.

2. How do I prevent the cheese from becoming too greasy or separating?

To keep the cheese from getting greasy, use freshly grated Swiss cheese instead of pre shredded bags, which often have anti caking agents. Also, add the cheese during the last 30 minutes of cooking and let it melt gently. Stirring it in at the end helps maintain a smooth sauce.

3. Can I make this recipe dairy free or gluten free?

For a dairy free version, use dairy free cheese and a dairy free cream of chicken soup or make a roux with dairy free milk and gluten free flour. For gluten free, ensure your cream soup is certified gluten free and use cornstarch instead of flour to thicken the sauce. The dish will still be creamy and flavorful.

4. What is the best way to thicken the sauce if it is too thin?

If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the crockpot during the last 20 minutes of cooking. Let it cook uncovered to allow the sauce to thicken. You can also remove the lid for the last 30 minutes to let some liquid evaporate.

5. How long can I store leftovers and what is the best way to reheat them?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium low heat with a splash of broth or milk to restore moisture, or microwave in 30 second intervals. The slow cooker method keeps the chicken moist, so reheating gently is key.

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