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!
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!
How to Video:
Recipe Notes:
Nutrition:
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
I have a question..I have a tall and round crock pot , I bought me double the ingredients the chicken was on sale. Can I put a layer of everything for one layer of chicken and then top on another? or can I use my roaster oven to put one whole layer?
You can use a round crock pot for this no problem. Each layer will be thicker but will work fine.
Made this tonight, yummy!!! Definitely will make again!!!!
Made this recipe in a large Le Creuset Dutch oven. I started with 5 large chicken breasts, so I had to double the rest of the ingredients to have enough sauce. Cooked in oven at 325 degrees for 1 hr. 45 min. It came out great! Family gave it 5 stars! Chicken was very tender and juicy.
Is there anyways to speed up the cooking time without drying it out. 5 hours is just hard for a dinner since I get home at 530
I’m going to make it with store bought rotisserie chicken and adjust the recipe.
You could also cook the chicken the day before.
Love this! Just wondering if I made homemade stuffing would it work as a substitute for the boxed stuffing mix?
You could and skip the butter
Followed recipe exactly. Somehow became overpowered by the chicken and was SO dry. Trying to figure out how to rework the leftovers into something edible 🙁
I want to have this for dinner tomorrow but would like to put in crockpot today. Do you think it would be ok? Have made many times and love it!
It would be fine, just like leftovers would taste.
I have everything but the Stovetop, as I’m not a fan..any suggestions for a sub, or ok to just make if without? I considered doing a side of brown rice to serve with this!
I am not the biggest fan either however the Herb flavor I actually enjoy…worth a try.
My kids really wanted to try this recipe but I didn’t have any stuffing mix, so I used crunched up round butter crackers (Ritz) and tossed in some panko bread crumbs. It turned out pretty good. I’m sure it didn’t have as much flavor as the stuffing mix would have.
I’ve used Panko Crumbs in a thin layer.
I made this recipe yesterday only using 2 chicken breasts and I used cream of celery instead and it came out amazing <3 thank you for this recipe.
Is there a way to do it without adding the milk?
You could do water if your out of milk
I’ve made this a dozen times for my family and we love it. It is yummy and comforting. I’ve always cut the chicken and ham into bite sized pieces just to save time later and it has always been cooked through and full of flavor. Thanks!!
thank you for letting me know how you like it! I love the idea of cutting up the ham and chicken, thanks for the tip.
I did the same. I cut up the ham and chicken and it was great.
Made this last night and followed recipe exactly. Stuffing overpowered any flavor of ham or swiss. Cooked on low 5 hours and chicken was terribly dry and most of soup mixture was gone. So disappointed
I’m excited to make this today. However, I just realized that I have Stove Top Stuffing rather than Cornbread. Do you think the stuffing will work as well!
It’s the same thing, yes it will work fine.
Do you think you could cook the Chicken Cordon Bleu for a croud and in the oven? If so, what would you do?
I followed exactly and it tasted mega salty.
I’ve made several times and often it is really salty. Not sure what causes this??? Could it be the swiss cheese?
Its probably the combination of soup and stuffing mix… get low sodium soup instead and if possible low sodium stuffing. Barring that you could add a tbsp of sugar to cut the saltiness
Hi, Sarah. I am new to your recipes. Made this, very easy to make and that was good. It was okay. Not so much to our tastes, nothing wrong with it, though. Just not for us. What I really liked about it was how easy it was to put together.
thank you for your feedback!
Made this recipe. Was a little salty. Not sure if it was the ham or the Swiss. So will change it up next time using a different cheese or ham
Have followed this recipe several times already and it is delicious!!! I love everything about it. Will be making it tomorrow again. Thanks for sharing!