Crockpot Chicken Cordon Bleu
When the winter chill sets in, there’s nothing quite like a hearty, comforting meal that warms you from the inside out. One dish that perfectly fits the bill is slow cooker chicken cordon Bleu.
Equipment
- Crockpot (Slow Cooker)
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- Tongs
- Mixing Bowl
- Aluminum foil or parchment paper (optional)
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 4 slices of Swiss cheese
- 4 slices of ham
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Sauce:
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
Prep the Chicken
- Lay the chicken breasts flat on a cutting board.
- Using a sharp knife, slice each breast horizontally to create a pocket without cutting all the way through.
- Season the chicken generously with salt, pepper, garlic powder, and onion powder.
- Pro Tip: If your chicken breasts are uneven in thickness, gently pound them with a meat mallet for even cooking.
Assemble the Cordon Bleu
- Place a slice of ham inside each chicken pocket.
- Add a slice of Swiss cheese on top of the ham.
- Fold the chicken over carefully, tucking in the filling as much as possible.
- Pro Tip: Use toothpicks to secure the chicken pockets if needed—they help keep the cheese from oozing out while cooking.
Sear the Chicken (Optional but Recommended)
- Heat olive oil in a skillet over medium-high heat.
- Sear each chicken breast for 2–3 minutes per side until lightly golden.
- Transfer the seared chicken into the crockpot.
- Pro Tip: Searing locks in flavor and gives a lovely golden color, but if you’re short on time, you can skip this step.
Make the Sauce
- In a mixing bowl, combine cream of mushroom soup, milk, Dijon mustard, paprika, and black pepper.
- Whisk until smooth and creamy.
- Pro Tip: Whisk continuously to prevent lumps and ensure a silky smooth sauce.
Cook in the Crockpot
- Pour the sauce evenly over the chicken in the crockpot.
- Cover and cook on low for 3–4 hours or on high for 1.5–2 hours, until the chicken is fully cooked and tender.
- Pro Tip: Avoid lifting the lid too often; it lets heat escape and can add cooking time.
Finish and Serve
- Carefully remove the chicken from the crockpot using tongs.
- Spoon some sauce over the chicken before serving.
- Remove toothpicks if used, and serve hot.
Notes
Nutritional Value (per serving, approximate):
- Calories: 420 kcal
- Protein: 35 g
- Carbohydrates: 6 g
- Fat: 28 g
- Saturated Fat: 12 g
- Cholesterol: 120 mg
- Sodium: 850 mg
- Fiber: 1 g
- Sugar: 2 g