Slow Cooker Chicken Cordon Bleu

Slow Cooker Chicken Cordon Bleu

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"Layers of chicken, ham and Swiss cheese simmer in a creamy sauce while topped with stuffing mix."

Ingredients 3 h 10 m {{adjustedServings}} servings 484 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1205 mg
  • 48%

Based on a 2,000 calorie diet

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  1. Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
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Reviews 260

  1. 370 Ratings


My husband has been hounding me for chicken cordon bleu for a while. However, it's a little tough to make with a toddler and a newborn, so I was happy to find this recipe. I used 4 large boneless breasts that I butterflied and stuffed each with a slice of ham and Swiss cheese. I used a box of Stove Top stuffing mix, but only added 2 tablespoons of butter. It was a hit and my DH said he would be happy to have this every couple of weeks. We will definitely be eating this again.


True-this is not a true cordon bleu. But its a good recipe with the same idea of cordon bleu. And its a good crockpot recipe-which I am always trying to find a good crock pot recipe. If you want, you can butterfly the chicken boneless chicken breast and stuff it with the ham & cheese. Or you can pound the breast flat and roll the ham & cheese in the chicken and lay it in the crockpot with the seal side down so that it doesnt come undone (use a toothpick if you are nervous about it-just besure to remove it before serving). And cook it that way. This isnt a bad recipe, but I needed to add garlic and leeks to the pot. I live for spices. I will make it again and most likely butterfly the breasts and stuff them. But next time, I may add some white wine to the mix.


I made this last night for company and it was a huge hit. Our friends wouldn't leave until we gave them a copy of this recipe. The one thing I did different was to butterfly the chicken and roll up the ham & cheese and stuff it inside. This worked perfectly to keep the cheese in. I will definately be making this again!!