Crockpot Chicken Cordon Bleu Recipe

My Crockpot chicken cordon bleu recipe is a cozy, lazy weeknight version of the fancy original. Instead of rolling and stuffing, this deconstructed chicken cordon bleu relies on layering chicken breasts with ham, Swiss cheese, and stuffing in a creamy sauce — all in my slow cooker!

Deconstructed Chicken Cordon Bleu with Stuffing Mix

I love chicken cordon bleu, but it’s not an everyday kind of dinner for me. This dump-and-go slow cooker recipe means I can enjoy the gourmet taste of cheesy, crispy chicken cordon bleu any night of the week! Prep is about 10 minutes tops, which mostly consists of pouring and layering simple ingredients before setting my Crockpot to take over cooking duties. With the addition of a rich and creamy sauce and seasoned stuffing, I might like this Crockpot cordon bleu even better than the classic!

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 Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

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Serves 4 servings

1x2x3x

• 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

• 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

• 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

• Pour the remaining chicken soup mixture over the chicken. Then, sprinkle the stuffing mix over the top.

  6 ounces stuffing mix

• Cover and cook on HIGH for 3-4 hours; or on LOW for 4-8 hours.

• Top with chopped parsley to serve, if desired.

  chopped fresh parsley

*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.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Crockpot Chicken Cordon Bleu Recipe

Amount Per Serving

Calories 693
Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 17g106%

Trans Fat 0.5g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 165mg55%

Sodium 2007mg87%

Potassium 811mg23%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 6g7%

Protein 49g98%

Vitamin A 739IU15%

Vitamin C 1mg1%

Calcium 275mg28%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dinner, Main Course

Cuisine: American

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How to Make Chicken Cordon Bleu in a Slow Cooker Step by Step

Prep: Gather the list of ingredients for this slow cooker chicken cordon bleu recipe. Melt the butter. Then spray the bottom and sides of the slow cooker with cooking spray.

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Make the Sauce: In a bowl, whisk together 10.5 ounces (1 can) of cream of chicken soup, ¾ cup of milk, 4 tablespoons of melted butter, and 1 tablespoon of dijon mustard. Whisk just until everything is combined into a smooth consistency.

Start Layering: Pour ¾ cup of the soup mixture into the bottom of the prepared slow cooker. Then place 4 boneless, skinless chicken breasts directly into the soup, in a single layer. Season the chicken with about ¾ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.

Add the Ham and Cheese: Next, place 2 slices of ham on top of each chicken breast. Followed by 1 slice of Swiss cheese on top of the ham.

Add the Stuffing: Pour the remaining chicken soup mixture over the chicken, ham, and cheese. Then fully cover the chicken with 6 ounces (1 box) of dry stuffing mix.

Cook: Cover the Crockpot, and cook on HIGH for 3-4 hours; or on LOW for 4-8 hours. Double check the internal temperature to make sure the chicken is cooked through before serving.

Serve: Serve chicken cordon bleu straight from the slow cooker, while warm. It pairs well with seasoned rice, veggies, a salad, or mashed potatoes.

How to Store, Freeze, and Reheat

Store Crockpot chicken cordon bleu in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Place leftovers in a baking dish, and reheat in a 350℉ oven until warmed through. Cover loosely with foil to prevent the stuffing from burning.