Crockpot Chicken Cordon Bleu with Stuffing

Crockpot Chicken Cordon Bleu with Stuffing might be a mouthful to say, but it’s incredibly easy to make! Thanks to the slow cooker, all you have to do is place your ingredients in one pot and select your desired cooking setting!

Your tender chicken breasts with creamy sauce, ham, melted cheese, and moist filling are perfect served over fluffy rice, mashed potatoes, or pasta.

Recipe Notes:

You can use either a 4-quart slow cooker or a 6-quart slow cooker to make this dish. It is best to make sure that the chicken breasts are placed in a single layer on the bottom.

Variations you can do:

Use boneless, skinless chicken thighs instead of chicken breast.
You can replace the deli ham with bacon or add bacon for more flavor.
Substitute mozzarella or Parmesan for the Swiss cheese as well.

You can use either a 4-quart slow cooker or a 6-quart slow cooker to make this dish. It is best to make sure that the chicken breasts are placed in a single layer in the bottom of the slow cooker and not stacked together. If you are using larger size chicken breast, you may need to use a larger slow cooker, reduce portions, or cook in batches.

It’s important to keep the slow cooker lid on throughout the entire cooking time, as the filling requires moisture so it doesn’t dry out like croutons on chicken!
The two cans of cream of soup create a delicious amount of sauce in this dish. You can use just one can if you prefer a less spicy dish.

I tend to layer all ingredients evenly and slice on top for easy portioning when serving. Another option is to wrap ham and cheese around each chicken breast, which can also make serving easier.

Can I use bone-in chicken breasts?

I have used boneless, skinless chicken breasts to speed up the cooking process. If you use bone-in, skin-on chicken, the meat will need more cooking time. The same is true if you use large chicken breasts instead of regular size chicken breasts.

How should I store leftovers?

Leftover stuffed chicken cordon bleu can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven, cover with foil, and uncover if you want a slight crunch to the topping.

Can I freeze this recipe?

Recipe Notes:

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