One of my childhood favorites made easily in the slow cooker. This Slow Cooker Chicken Cordon Bleu Casserole is so simple to make!
Did you grow up on frozen chicken cordon blue chicken breasts? I haven’t bought them in ages, but I remember how much I loved the flavor combination. I’ve made homemade oven chicken cordon bleu breasts, but they are very time-consuming.
This Slow Cooker Chicken Cordon Bleu Casserole can be loaded up in the slow cooker within 2 shakes of a lamb’s tail. This is a layered dish and only needs 5 hours on low in the crockpot. I use cornbread stuffing mix for this recipe, the chicken would work fine instead.
How to make Slow Cooker Chicken Cordon Bleu Casserole:
Start with boneless skinless chicken breasts.
Sliced ham.
Sliced Swiss cheese.
Cream of chicken soup (mixed with milk, oregano, pepper, and garlic powder.)
Cornbread stuffing mix and melted butter.
Cook on low for 5 hours:
This meal is great with a green salad!
The sauce is cheesy and bubbly, the corners a browned a bit. If you have never made a casserole in the slow cooker, make this your first try! Have a great week!
So many more Slow Cooker Chicken Recipes here:
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Chicken and Gravy (without bacon)
- Slow Cooker Shredded Chicken
- Slow Cooker Seasoned Chicken, Potatoes and Green Beans
- Slow Cooker Full Chicken Dinner
- Slow Cooker Ranch Chicken and Potatoes
- Slow Cooker Garlic Butter Chicken and Veggies
- Slow Cooker No Peek Chicken
- Slow Cooker Fiesta Chicken with Rice
- Slow Cooker Cilantro Lime Fajitas
- Slow Cooker Alpine Chicken
- Slow Cooker Chicken Enchilada Casserole
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Chicken Cordon Bleu Casserole
Equipment Needed:
- Slow Cooker Size: 5-quart or larger
Ingredients:
- 10.5 oz can cream of chicken soup
- ¼ cup milk
- ½ tsp. oregano
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- 2 lbs. boneless skinless chicken breasts
- ½ pound ham slices this doesn’t need to exact, just enough slices to cover the chicken
- 6 oz. pkg. sliced Swiss cheese
- 6 oz. pkg. cornbread Stove-Top® stuffing
- ⅓ cup butter melted
Instructions:
- In a small bowl, whisk together the cream of chicken soup, milk, oregano, pepper and garlic powder until smooth. Set aside.
- Add the chicken breasts in an even layer in the slow cooker.
- Add the ham over the chicken in an even layer.
- Next the swiss cheese in an even layer.
- Pour over the soup mixture and use a spatula to spread it out evenly.
- Sprinkle over the cornbread stuffing mix.
- Pour over the butter evenly over the stuffing.
- Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
- Serve and enjoy!
Made it 4 the 1st time today. It was awesome!! I used Deli slices ham & added 1c. White wine. Delicious!! Chicken was so tender & juicy. My husband loved it.
Want to give it a go.
Just wondering if you can use deli ham instead?
Thank you
Yes, that will work fine.
We loved it. But we think next time we will omit the stuffing. Although it was good, we don’t think it needs it.
This looks delicious and I really want to try it, but I have kids who don’t like stuffing. Can I make this without the stuffing?
Yes. Should be fine.
Love this recipe. Try it with scalloped potatoes instead of the stuffing! Just as good!
How do you incorporate scalloped potatoes? Raw potatoes?
I am going to be making this very soon. My only confusion is…do I make the cornbread stuffing and put it in the crockpot or just put the cornbread package mix in the crockpot? ♀️
just the mix.
with the seasoning packet???
Hi! Stove top is just one packet. If your stuffing has two packet, use both.
Dislike swiss…alternative?
Cheddar will work great.
Recipe great made twice I like to cut chicken and ham in chunks it scoops why better and looks awesome on playe
Assuming this can be baked in the oven. Any idea on the oven temperature and amount of time??? Looks delicious.
Hi, I had a hard time finding an exact recipe. But I found this one that the cooking time looks about right. https://www.thechunkychef.com/chicken-cordon-bleu-stuffing-casserole/
I baked this, in the oven, years ago. The recipe was on the outside of the Stove-Top Stuffing box. Perhaps, if you good Stove-Top Stuffing recipes, it would be there.
Could you cook it on low for 8 hours? I leave for work at 8:15 am and don’t get home until after 5 pm.
Hi Vicky, thicker recipes like this I don’t recommend that long. It will burn on the edges.
Thank you!
Get a plug in light timer from Home Deport or Lowe’s, etc. I use to start the slow cooker when I am out longer than the recipe cooking time calls for.
A timer is a good idea but you would want to be careful of how long the food is sitting there uncooked before it starts. It might be better to splurge on a crockpot with a built-in timer where you start it right away and it switches over to the keep warm setting when the cook time is done.
Didn’t make it in the crock pot due the the number eating dinner. But this was fabulous! Easy and quick to make and clean up! So delicious!
This is very good and so easy! Thanks for this one! A keeper.
Made this last night for dinner. Follow e earthing as written except I didn’t have cream of chicken soup so I used cream of mushroom soup. I also cut the ham and cheese in cubes sense my small grandsons were eating with us. Also it was a little salty but all in all it was very good. My said it was a “do against ‘ . But next time I think I will use a soup with less salt, hopefully that will cut back on the salt.
Thank you for a great recipe
Cooked it on low for 5 hours and the chicken was raw, now I have to put it in the oven high temp so we can at least eat by bedtime. Wanted to eat at 7 , good thing I don’t have little kids any more,!
It’s shouldn’t be raw. Some have said the ham dyes the chicken pink in the recipe. If it really is raw, you need a new slow cooker.
Can you use deli slices of ham?
Can you use something besides stuffing
It’s hard to say without testing. The stuffing mix has seasoning in it, so if you did crunched up crackers or breadcrumbs I’d add some seasoning.
I haven’t tried it yet but I plan to
Could this be cooked on the high setting and be done in half the time?
It would have to be tested. Thicker dishes like this tend to burn.
Can you use frozen chicken breasts?
Hi, I don’t use frozen meats in any of my recipes so I can not advise.
i would butterfly the chicken and put the ham and cheese inside, cover with soup mixture, prepare stuffing of your choice and spread on top. i’ve tried both ways and find that just pouring on the package of stuffing leaves everything too dry for me.
This is an excellent recipe. I have seen that people say this recipe is dry. In order to prevent this i prepped the ingredients the night before and added 1/2 cop of white wine to the dressing. I put the the crock in the refrigerator. I didn’t put the melted butter over the stuffing till it was time to cook. The moisture from the condensation is an added plus. The dish was very moist. My husband and I not have it in our rotation of meals.
It needed more liquid. Very dried out. Any suggestions? I followed the recipe exactly.