Slow Cooker Chicken Cordon Bleu Casserole
235 Comments Nov 27, 2022
Updated Mar 10, 2023
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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.
Table of Contents
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
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
Love this recipe!! I have made it several times and use frozen chicken breasts each time without any problem.
I took Laura’s advice and cut everything into chunks. I am looking forward to seeing how this tastes. I’ve tried several other recipes and this looks like the best one for me. Thanks Laura, for the tip!!
Can you use sage stovetop stuffing?
Yes! Any flavor of Stovetop will work.
Can you actually slice the breast in half and put the ham and cheese in between instead? Just wondering if it’s on top if it will slide off and get lost in the mix.
Yes! That will work great.
Should the cook time be different if using the same pounds of chicken only sliced thinner chicken breasts?
You can probably get away with 4 hours on low.
Oh I have made this several times, and it is a slow cooker favorite!
I just started keto, so I had to make changes so I could have it.
I chopped up everything, meat, cheese. I used low sodium ham, heart healthy can of soup, and low sodium stuffing on one side and cauliflower pearls on the other side. Turned out amazing! Thank you for a very good recipe!
Can I use pre-cooked chicken breast? Frozen and just put it in that way? If I don’t have frozen chicken breasts
I don’t recommend frozen or precooked for this recipe.
I’ve made this several times now. I do cut everything up, the chicken into chunks is and the ham and cheese into fourths. I found this made it much easier to serve. I also add a little water to the melted butter to put on top of the dressing mix. I’m making it again today and used cream of mushroom as I didn’t have any cream of chicken so will see how it turns out. Thank you for sharing!
I’m excited to try this! If I use frozen chicken breast, should I increase the time?
I would, yes.
Hi Sarah, I wanted to thank you for this recipe. It is very similar to a dish my mother used to make that was my favorite. After she passed away I tried to make it several times but it was just never the same. The first time I made this I was pleasantly surprised how much it reminded me of her cooking because I was not expecting it to taste like her chicken casserole at all. I thought the ham and Swiss would make it completely different but it just made it better. I only regret that I had not found your recipe before she left this world. She would have loved how easy it was to make and how delicious it is.
I add about 3 cups of penne pasta for a layer to add some carbs, makes for a complete meal. We love this.