One of my childhood favorites made easily in the slow cooker. This Slow Cooker Chicken Cordon Bleu Casserole is so simple to make! It’s a layered casserole with chicken breasts, ham, swiss cheese, sauce, and stuffing.
Other chicken casseroles to try are Chicken Enchilada Casserole and Chicken Biscuit Casserole.
Why this recipe works
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 Crock Pot Chicken Cordon Bleu Casserole can be loaded in the slow cooker within two 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.
Recipe Ingredients
- Chicken: Boneless skinless chicken breasts
- Ham: Sliced ham is layered on the chicken for a salty contrast. You can use leftover ham, honey ham, or even deli ham, anything works!
- Swiss Cheese: A classic choice, you can also use provolone cheese or mozzarella cheese.
- Cream of Chicken Soup: This is the creamy sauce base.
- Milk: Thins out the soup base.
- Seasonings: Dried oregano, garlic powder, and pepper. No salt is needed; there is plenty of sodium in the ingredients.
- Stuffing Mix: One box of chicken stove top stuffing (often called instant stuffing).
- Butter: This is drizzled over the stuffing to top off the recipe.
Step-by-Step Directions
Step One – Mix the condensed cream of chicken soup, milk, and seasonings. Set aside.
Step Two – Place the chicken breast down into your crock pot.
Step Three – Layer the ham over the chicken.
Step Four – Next, add the sliced swiss cheese.
Step Five – Pour the soup mixture over the layers you made and spread out with a spatula.
Step Six – Sprinkle over the dry stuffing mix and drizzle over the melted butter.
Recipe Variations
- Cornbread Stuffing: Look for cornbread stuffing (or savory flavor) to change up the recipe.
- Pepper Jack Cheese: For an entirely different twist, use pepper jack cheese for a blast of flavor.
- Almond Topping: For an added crunch, add a 1/4 cup of sliced almonds on top of the instant stuffing.
- Vegetables: Add a can of green beans, corn, or cut broccoli to complete this meal.
- Chicken thighs: Chicken thighs work great in this recipe; they turn out very moist.
Recipe FAQs
No, use fully thawed chicken breasts for the best results.
Crock pot chicken cordon bleu is best with raw chicken, for raw chicken adds moisture to the overall dish.
Something happens while the chicken and the ham cook next together, where the pinkness from the ham transfers to the chicken. If your chicken temperature is 165 degrees Fahrenheit, it’s done cooking.
There are a few things you can do to cut the salt content. Use healthy request cream of chicken soup, low sodium ham, and unsalted butter.
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Slow Cooker Chicken Cordon Bleu Casserole
Ingredients:
- 10.5 oz can cream of chicken soup
- ¼ cup milk
- ½ tsp. oregano
- ½ tsp. pepper
- ½ 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:
Sarah’s Notes:
- Trying to cut back on sodium for this recipe? There’s a few things you can do to cut the sodium down. Use healthy request cream of chicken soup, low sodium ham and unsalted butter.
- Does your chicken still look pink? Something happens while the chicken and the ham cook next together, where the pinkness from the ham transfers to the chicken. If your chicken is 165 degrees Fahrenheit, then it’s done cooking.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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
Maria Lisette says
Looks really good. I live in Denmark and we dont have that creamy chicken soup on can – I wonder if I could substitute it with something else or make it with cream and broth?
And what’s in the cornbread stuffing? Just crumbled cornbread?
Thanks….
Brande says
You can easily make homemade cream of chicken soup.
https://www.apinchofhealthy.com/homemade-condensed-cream-of-chicken-soup/
Maria Lisette says
Great that looks easy. I see that the US recipes often uses garlic powder or salt – in Denmark we usually use fresh garlic in stead. I guess it’s alright to use here too?
Sarah Olson says
Yes fresh is fine 🙂
Sarah Olson says
The cornbread stuffing is a dry mix with cubed dried cornbread and seasonings. you can see it here:
Kelly Mahan says
Yumm, this casserole looks so delicious! I’m definitely going to try it =)
elaine hoehl says
how thick are the ham slices?
Sarah Olson says
Mine were about a 1/4. Any thickness will do fine.
Randee says
Do you use a breast per person you’re feeding? Or could you dice the chicken and used diced ham? That seems like it would stretch your money further
Sarah Olson says
You could dice it or while serving cut the breasts into the size each person can eat. Chicken breasts are huge nowadays, I can not eat a whole one.
ETHEL MARIE says
Should the chicken be thawed? And would 3hrs on high be enough time if chicken was thawed or frozen. Thanks in advance
Sarah Olson says
I would stick with thawed and for at least 3.5 on high or 5 on low.
Susan says
do you have to use the stuffing mix?
Sarah Olson says
No! You could skip it and the butter. Then serve over rice or mashed potatoes.
Trisha says
Is the stuffing hard? It looks crunchy at the end of the video?
Margaret says
Can you use chicken thighs instead of breast? If so, how long would you cook it since the thighs are not as thick?
Sarah Olson says
I think 5 hours on low still. Just to get everything bubbling up.
Martie says
Sounds delicioux. Can it be made in a three and half guard cooker.
Sarah Olson says
If you can get it to fit, I’m unsure if it will.
Leigh Ann Spring says
I love how you show each step and the video setup. This is the first site I’ve found that i enjoy a lot of the recipes. Thank you. I can’t wait to try this
Sarah Olson says
Thank you! I had fun making this one.
sandra gmelch says
What kind of cheese would be a good alternative since none of the kids will eat Swiss?
Sarah Olson says
How about white cheddar? Or maybe provolone?
sandra gmelch says
Thanks!!
Lisa Toops Miller says
Never made this recipe but chicken cordon blue was a fave of my kids years ago. I’d make it with Monterey jack and my kids loved it. They, too, hated Swiss cheese.
Sarah Olson says
Monteray jack does sound good!
donna m giblin says
Baby swiss is really really mild. I substitute it in recipes all the time as I don’t like swiss cheese either.
Kathi says
Looks wonderful but I can not use the Stove Top Stuffing mix as it has MSG in it and that will put me in the hospital. When I do make it I will make my own stuffing mix. Also I will use the Campbell’s Healthy Request Cream of Chicken soup as it also have no MSG and the red label Campbell’s soup does. Other than that two changes – it sounds great. Thanks for a great recipe.
Sarah Olson says
Sounds like a great plan! I hope you enjoy it.
Marty says
If you belong to Costco, check Mrs. Cubbison’s stuffing,. I can’t use msg either and I use that stuffing, Also make soups out of their organic chicken broth and no problem. Costco is getting quite MSG conscious.
Lynda says
I hate cream of chicken! Can we use a roux and some milk, or would it ruin the dish?
Sarah says
I also do not care for cream of chicken soup, so I substituted it with cream of celery and it was delicious.
Sarah Olson says
great tip, thank you!
Elizabeth Bird says
How about homemade condensed soup?
https://www.gimmesomeoven.com/condensed-homemade-cream-chicken-soup-recipe/
Marie Goodson says
This chicken cordon bleu Casserole sounds Awesome and will be making this after we get paid again. Thanks for the Great recipe!! Marie Goodson