Crockpot chicken cordon bleu is a delicious recipe simmered to perfection! Each chicken breast is topped with slices of ham and swiss cheese, smothered in a creamy sauce, and ends with seasoned breadcrumbs. The best part is that it’s so easy to make and the finest comfort food!
One thing I love about chicken cordon bleu is that you get all of the flavors in each bite, and it’s a dish that just tastes like “home”. While the traditional method can be a little tedious, the crockpot version is so simple! We normally use deli ham, but if you are making this dish after the holidays, you can substitute holiday ham.
This slow cooker recipe goes fantastic with creamy mashed potatoes, rice, glazed carrots, or roasted broccoli. Honestly, any vegetable will work, plus it’s easy and not a lot of extra work. Some even like to serve it with a side dish of pasta.
- Less work than traditional cordon bleu.
- A comforting and hearty meal.
- Great for weeknights and busy schedules.
What Ingredients do I Need for Crock Pot Chicken Cordon Bleu?
- cream of celery soup
- cream of chicken soup
- ground black pepper
- boneless, skinless chicken breasts
- deli ham
- Swiss cheese
- seasoned breadcrumbs or chicken stuffing
- unsalted butter
Pro Tip: Choose small to medium chicken breasts, as larger ones can take longer to cook.
How to Make Crockpot Chicken Cordon Bleu
PREP: Stir the soups, 1/2 cup of milk, and black pepper together in a small bowl. Spoon a little into the bottom of the crockpot. Add the chicken breasts in a single layer. Top with ham slices and swiss cheese so the chicken is fully covered.
ADD THE BREADCRUMBS AND SOUP: Pour the remaining soup over top of the chicken, then sprinkle the stuffing on top. Melt the butter in the microwave or on the stovetop and drizzle so the stuffing is moistened.
COOK: Cover and cook for 4 hours on high or 6 hours on low. Before serving, be sure that the internal chicken temperature is 165 degrees.
- If the chicken breasts are thicker, it may take longer to cook.
- Keep the dish covered while cooking. The moisture needs to be trapped so the stuffing isn’t crunchy.
- For a less saucy chicken cordon bleu casserole, use one can of soup.
- If desired, wrap the ham and cheese down around each piece of chicken. This makes it easier to serve, but I enjoy layering everything since it’s easier.
The chicken cordon bleu as we know it today was adapted from a dish called veal kiev that originated in Paris in the 1800s.
Keep leftovers in an airtight container for up to 4 days. Reheat in the microwave until warmed through.
In the past I have used frozen chicken for crockpot recipes, however, in this case, it is not recommended. Since the frozen chicken breasts will have more moisture, it may make the sauce soupier.
Chicken cordon bleu is stuffed or wrapped in ham and swiss cheese, while kiev is typically stuffed with chilled herb butter.
Crockpot Chicken Cordon Bleu
- 1 10.5 oz can cream of celery soup
- 1 10.5 oz can cream of chicken soup
- 1/2 cup milk
- 1 tsp ground black pepper
- 4 boneless skinless chicken breasts
- 8 slices deli ham
- 8 slices Swiss cheese
- 1 6 oz. box seasoned breadcrumbs or chicken stuffing
- ½ cup unsalted butter melted
- In a medium mixing bowl, whisk together the two cans of soup, ½ cup milk, and the black pepper. Spoon a bit of the soup mixture into the bottom of the crockpot.
- Place the chicken breasts in a single layer in the bottom.
- Over the chicken, layer the ham and then the Swiss cheese to fully cover the chicken.
- Pour the rest of the soup mixture over the top and then sprinkle the full package of stuffing over the soup mixture.
- Melt the butter and drizzle over the stuffing, coating as much of the stuffing to moisten it as possible.
- Place the lid on the crockpot and cook for 4 hours on high or 6 hours on low, until the chicken is cooked through and the internal temperature reaches 165°F.