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Crock Pot Chicken Cordon Bleu


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  • 4 boneless skinless chicken breasts
  • 10.75 oz can cream of chicken soup
  • 3/4 c milk
  • 8 slices of ham
  • 1 c Swiss cheese, shredded
  • 1 c croutons, crushed
  • 1/4 c butter, melted


Adapted from


Step 1

◾In a small bowl mix together the cream of chicken soup and milk.
◾Pour enough of the soup mixture into your crock-pot to cover the bottom.
◾Place chicken breasts in the bottom of the crock-pot and drizzle with additional sauce. (I had some leftover.)
◾Fold slices of ham in half and put two slices on top of each chicken breast.
◾Cover the ham with the shredded Swiss.
◾Sprinkle the crushed croutons over the top.
◾Drizzle with melted butter.
◾Cover, and cook on low heat for 4–6 hours, or on high heat for 2–3 hours. Be sure your thermometer reads 160º when stuck in the thickest part of the chicken breast.

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