If you are looking for a really flavorful yet super simple recipe for dinner then I urge you to give this recipe for Chicken Cordon Bleu made in the slow cooker a try. It was a HUGE hit with the family and I was told by all to put this in the “cook again” recipe file.
The only thing I would have done differently in this recipe is use smaller chicken breasts. The ones I used were HUGE and were a bit much to eat. If you look at the picture you can see that these were some big chicken breasts!
I know that many people shirk at recipes that call for “cream of” soups, but I find that there are times that it is worth using them. Chicken is one of those meats that just does not get more tender the more you cook it in the crock-pot. It just gets drier. The key to cooking chicken in the crock-pot is to cook it with liquid, and this cream of chicken soup & milk mixture does the trick there, and then make sure you don’t overcook your chicken. I would check chicken at the lower point of the time range given and only cook longer if your chicken is not cooked through. But it really should be.
I hope you enjoy!
Crock-Pot Chicken Cordon Bleu
4-6 Boneless/Skinless Chicken Breasts
1 (10.75 Oz.) Can Cream Of Chicken Soup
1 Cup Milk
4 Oz. Sliced Ham (I Used Honey Ham)
4 Oz. Sliced Swiss Cheese
1 6 Oz. Box Herb Or Chicken Flavored Stuffing (Such as [Stove Top]|http://www.kraftbrands.com/stovetop/] brand
1/4 Cup Butter, Melted
1/4 Cup Water
- In a bowl whisk together the cream of chicken soup and milk until combined.
- Pour half of the soup & milk mixture in the bottom of a 6-7 quart oval crock-pot.
- Arrange chicken breasts on top of the soup mixture.
- Lay slices of ham and then slices of Swiss cheese over the top of the chicken breasts.
- Pour remaining soup & milk mixture over everything.
- Cover top of chicken, ham & Swiss cheese with the dry stuffing mix.
- Pour melted butter and water over the top of the dry stuffing mix.
- Cover crock-pot and cook on low for 4-6 hours or on high for for 2-3 hours.
Because I used very large chicken breasts I only used 4. But if you were using smaller breasts you can easily use 6. You might also want to try this with chicken tenderloins.
Serve with your favorite vegetable, a side of some nice crusty French bread and you have dinner on the table!