Description
This Crockpot Chicken Cordon Bleu with Stuffing is a comforting and easy-to-make meal perfect for busy days. Juicy chicken breasts are layered with savory deli ham and Swiss cheese, then smothered in a creamy celery and chicken soup sauce and topped with seasoned stuffing for a flavorful, hearty dish that cooks low and slow to tender perfection.
Ingredients
Scale
Sauce Mixture
- 10.5 oz can cream of celery soup
- 10.5 oz can cream of chicken soup
- 1/2 cup milk
- 1 tsp ground black pepper
Chicken and Toppings
- 4 boneless, skinless chicken breasts
- 8 slices deli ham
- 8 slices Swiss cheese
Stuffing
- 6 oz box seasoned breadcrumbs or chicken stuffing mix
- 1/2 cup unsalted butter, melted
Instructions
- Prepare the soup mixture: In a medium mixing bowl, whisk together the cream of celery soup, cream of chicken soup, milk, and ground black pepper until smooth and combined.
- Layer chicken in slow cooker: Pour a small amount of the soup mixture into the bottom of the slow cooker to prevent sticking. Arrange the chicken breasts in a single layer on top of the sauce base.
- Add ham and cheese layers: Place the deli ham slices evenly over the chicken breasts, then layer the Swiss cheese slices over the ham, ensuring the chicken is fully covered.
- Top with remaining soup and stuffing: Pour the remaining soup mixture over the layered chicken, ham, and cheese. Sprinkle the entire box of seasoned stuffing mix evenly over the soup layer.
- Drizzle with melted butter: Pour the melted unsalted butter over the stuffing to moisten and help it crisp during cooking.
- Cook the dish: Cover the slow cooker with the lid and cook on high for 4 hours or low for 6 hours, until the chicken is fully cooked through and reaches an internal temperature of 165°F.
Notes
- Use a food thermometer to ensure the chicken is safely cooked to 165°F for best results.
- You can substitute Swiss cheese with Gruyère or mozzarella if preferred.
- For a crispy topping, you can slightly increase the butter or broil the stuffing separately before adding it to the slow cooker.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
