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
- 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!
Video
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
Can you use frozen chicken breast? If so how much longer would it cook?
Hi Nikki! I worry about frozen chicken breasts in a recipe like this, if you were to cook longer the edges may burn since this is a casserole recipe. Soups and roasts and more liquidy recipes are better for frozen meat.
Thank you.
Hi Nikki
I want to make this on a larger scale. How can i convert this to my oven? I would use a larger baking pan and double the recipe. But what should i have the oven on , and how long should i cook it covered for?
Thank you
I have sliced deli ham here- can I substitute it?
I think it will be fine!
Making this for tonight. Excited to see how it comes out. Thank you so much for your help and hard work!!
Is it normal for the chicken that’s touching the ham to look pink after cooking Low on 5 hours? Does yours? Thanks!
It does do that sometimes, I think the ham changes the color of the chicken. As long as the chicken wasn’t frozen before cooking I’d say it’s cooked and fine.
Certain hams leave the chicken pink on top Black Forest ham is one of them and it does have less sodium where I shop! I have used regular sliced baked ham that doesn’t do that!
I 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!
Can 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?
I think if you keep the lid on and use thawed chicken you shouldn’t have to cook too much longer.
What is the calorie count per serving.
Shared with my readers and pointed them here for directions. Thanks for the recipe!
Can I substitute ham for turkey bacon slices ?
I think if it was cooked it would be good!
I 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!
Made this for supper..it was delish ..another awesome recipe Sarah thank you.
I’m so happy you enjoyed it Lisa!
Definitely 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.
I’m happy you like it! I really like the Swiss in this recipe too!
Is there a pressure cooker option for this recipe?
Hi 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?
I’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
Hello. 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
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!
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
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!
I followed exactly and it tasted mega salty.
Do you think you could cook the Chicken Cordon Bleu for a croud and in the oven? If so, what would you do?
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.
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’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.
Is there a way to do it without adding the milk?
You could do water if your out of milk
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.