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Easy Slow Cooker Chicken Cordon Bleu – Cozy Dinner Recipe

Slow cooker chicken cordon bleu rolls chicken breasts around deli ham and Swiss cheese, then cooks them in a creamy Dijon sauce. Toasted panko and fresh parsley add a crisp, savory finish.
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Prep Time 20 minutes
Cook Time 4 hours 5 minutes
Resting 5 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 4 chicken breasts boneless, skinless; about 2 pounds
  • 4 deli ham slices; about 4 ounces
  • 4 Swiss cheese slices; about 4 ounces
  • 0.25 tsp black pepper
For the sauce
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 0.5 cup chicken broth
  • 1 tsp Dijon mustard
For the topping
  • 1 tbsp unsalted butter
  • 0.5 cup panko breadcrumbs
  • 1 tbsp parsley chopped fresh

Equipment

  • 1 6-quart slow cooker
  • 1 skillet

Method
 

Prepare the chicken
  1. Place each chicken breast between sheets of plastic wrap.
  2. Pound each chicken breast to about 1/4 inch thick.
  3. Place a slice of ham and Swiss cheese on each breast, leaving a small border.
  4. Sprinkle with the black pepper.
  5. Roll each breast tightly and secure with toothpicks.
  6. Arrange the chicken seam-side down in a 6-quart slow cooker.
Make the sauce
  1. Whisk the condensed soup, chicken broth, and Dijon mustard in a bowl.
  2. Pour the sauce over and around the chicken.
Cook the chicken
  1. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the thickest part of each chicken roll reaches 165°F.
  2. Transfer the rolls to a plate.
  3. Tent loosely with foil.
  4. Rest for 5 minutes.
Toast the topping
  1. Melt the butter in a skillet over medium heat.
  2. Add the panko and cook for 3 to 5 minutes, stirring often, until golden brown.
  3. Remove from the heat.
  4. Stir in the parsley.
Serve
  1. Remove the toothpicks.
  2. Spoon the sauce over the chicken rolls.
  3. Sprinkle with the toasted panko mixture.

Notes

For tightly rolled pieces, keep the chicken seam-side down in the slow cooker. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free option, use gluten-free panko breadcrumbs.