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 Blue 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 crock pot. I use cornbread stuffing mix for this recipe, chicken would work fine instead.
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.
5 hours later…
This meal is great with a green salad!
Below is the YouTube video of this recipe, you can see in the video better how creamy the sauce is under the chicken! You can follow me on YouTube, here.
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 to try! Have a great week!
- 1 (10.5-oz.) can cream of chicken soup
- ¼ cup milk
- ½ tsp. oregano
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- 2lbs. boneless skinless chicken breasts
- ½ pound ham slices (this doesn't need to exact, just enough slices to cover the chicken)
- 1 (6-oz.) pkg. sliced Swiss cheese
- 1 (6-oz.) pkg. cornbread Stove-Top® stuffing
- ⅓ cup butter, melted
- 5-quarts or larger
- 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!
I used my 6-quart Crock-Pot® for this recipe.
You may also like: Slow Cooker Pumpkin Applesauce
Rebekah says
November 12, 2017 at 11:28 amI have this in the crockpot right now! I used chicken tenders instead of breasts, and due to my youngest having celiac disease, I had to make a gluten free version. Used GF cream of chicken & Italian seasoning (out of oregano). Instead of stovetop, I used a GF seasoned breadcrumb mixture. I can’t wait until dinner!
Laura says
November 27, 2017 at 9:35 amCan you double recipe for a larger batch? Looking to make for a larger family (have followed recipe for our own family of 4 With no problem) would it have to cook longer? Would it burn bc of a longer cook time?
Sarah Olson says
November 27, 2017 at 11:10 amI think if you keep the lid on and use thawed chicken you shouldn’t have to cook too much longer.
Michelle says
December 6, 2017 at 1:33 amWhat is the calorie count per serving.
prissanna says
January 9, 2018 at 2:57 pmShared with my readers and pointed them here for directions. Thanks for the recipe!
Maribel says
January 28, 2018 at 7:40 amCan I substitute ham for turkey bacon slices ?
Sarah Olson says
January 28, 2018 at 4:50 pmI think if it was cooked it would be good!
rj says
February 11, 2018 at 8:04 pmYou should pick a setting and stick with it. In one of the comments, you advised 3.5 hrs on high or 5 hrs on low. I think the directions should say the crockpot needs to be on high instead of low. After 5 hours on the low setting per the recipe, I am finding something else to fix for dinner. I had a feeling the pot should have been placed on the high setting but I followed the recipe to the letter. With a layered pot, how can that much chicken be cooked on a low setting. The chicken is still pink. I have turned it on HIGH where it should have been and now waiting additional hours before I can go to bed for this meal to finish.
Tina Militar says
March 24, 2018 at 5:33 pmI did mine on low for 5 1/2 hrs, added a bit of extra milk and butter. Everything was great, but felt the chicken needed more flavoring or something!?! The rest of it was s great flavor!
Lisa says
April 1, 2018 at 1:59 pmMade this for supper..it was delish ..another awesome recipe Sarah thank you.
Sarah Olson says
April 2, 2018 at 3:41 pmI’m so happy you enjoyed it Lisa!
Hannah says
April 9, 2018 at 4:47 pmDefinitely making this again! It was a hit with the whole family! I don’t really care for Swiss cheese, but it blended really well with this dish. After I put it in, I thought I might try a different cheese next time, but I won’t because it was great. I have a normal cooking crock pot, and 5 hours on low was perfect! The chicken fell apart with a fork and was so tender and good. The ham does make the top pink but it was fully cooked. The dish was soupy after 5 hours, so I switched it to high without the lid for 10 minutes and that thickened it up plenty. Thanks for sharing! I’ve always loved chicken cordon blue so I’m thrilled to have found an easy Crock-Pot version.
Sarah Olson says
April 11, 2018 at 9:40 amI’m happy you like it! I really like the Swiss in this recipe too!
Amber says
April 12, 2018 at 10:08 amIs there a pressure cooker option for this recipe?
Sarah Olson says
April 13, 2018 at 11:52 amHi Amber, I have not tried in the pressure cooker, I am a slow cooker junkie. If anyone else has tried this in a pressure cooker could you give times?
Rebecca says
July 28, 2018 at 4:55 pmI’m currently trying the slow cooker. I went ahead and put the chicken on the trivet but it’s packed in pretty tight so I’m worried I didn’t put it in long enough. We’ll see. I did 20 minutes hp. I’ll do a npr for 5 minutes. Fingers crossed
Shelley says
April 20, 2018 at 6:17 pmHello. Made this for first time today.
I used frozen chicken and pepridge farm country style stuffing, used Lorraine Swiss and sliced sandwich ham. So yes I mostly followed the recipe. It was not soupy. And if you LEAVE the lid on stuffing comes out just fine. Because I know my crockpot and have cooked frozen chicken in it before I knew my time and temps were 1 hour low 2 hours high and last hour low. I wanted to say thank you for the information and recipe guides
Letty says
May 1, 2018 at 8:30 pmHave followed this recipe several times already and it is delicious!!! I love everything about it. Will be making it tomorrow again. Thanks for sharing!
Lynn says
May 9, 2018 at 2:11 pmMade 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
Anonymous says
June 25, 2018 at 8:13 pmHi, 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.
Sarah Olson says
June 27, 2018 at 5:48 pmthank you for your feedback!
Gary-Lee says
July 18, 2018 at 4:37 pmI followed exactly and it tasted mega salty.
Sara Dail says
July 25, 2018 at 9:02 amDo you think you could cook the Chicken Cordon Bleu for a croud and in the oven? If so, what would you do?
Debra Ellen says
August 1, 2018 at 7:00 amI’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!
Sarah Olson says
August 1, 2018 at 9:24 amIt’s the same thing, yes it will work fine.
Anonymous says
September 7, 2018 at 6:45 amMade 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
Erin says
September 16, 2018 at 6:48 pmI’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!!
Sarah Olson says
September 17, 2018 at 8:23 amthank you for letting me know how you like it! I love the idea of cutting up the ham and chicken, thanks for the tip.
Darcy says
April 21, 2019 at 11:27 amI did the same. I cut up the ham and chicken and it was great.
Miranda Harding says
September 26, 2018 at 8:52 amIs there a way to do it without adding the milk?
Sarah Olson says
September 26, 2018 at 9:07 amYou could do water if your out of milk
Anonymous says
October 31, 2018 at 2:39 pmThis was very dry!!
Steph says
February 11, 2019 at 7:11 amI 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.