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
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
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
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!
Made this for supper..it was delish ..another awesome recipe Sarah thank you.
I’m so happy you enjoyed it Lisa!
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!
Can I substitute ham for turkey bacon slices ?
I think if it was cooked it would be good!
Shared with my readers and pointed them here for directions. Thanks for the recipe!
What is the calorie count per serving.
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.
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!
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!
Making this for tonight. Excited to see how it comes out. Thank you so much for your help and hard work!!
I have sliced deli ham here- can I substitute it?
I think it will be fine!
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
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.
Could you suggest a replacement for the stuffing mix, cant get that in UK. I have albers cornmeal so can whip up some cornbread? Thanks
Hi Chris! I’m unsure how it would be with just cornbread, the stuffing mix has a lot of seasonings in it.
Maybe cornbread mixed with croutons?
This ends up being soupy. Just an FYI for everyone. We followed the instructions and didn’t deviate from them.
Did you use off brand cream of chicken or low cal?
So glad to see that I am not the only one who had a pot of too much liquid. Shouldn’t matter what kind of Cream of Chicken Soup is used. I used the brand that was sold in the store near me. You should not have to buy a certain brand soup for this to work. I found that the LOW setting for 5 hrs does not work. I’ve cooked this meal for 5 hours on low and 2 hours on high and still can’t pull out a piece of chicken that is not pink.
The chicken is pink from the ham, unless you used frozen? 5 hours on low is plenty of time to cook this recipe, OR 3.5 on high. If your crockpot is cooking properly and you kept the lid on the entire time, this should work fine.
No its still alot of liquid and had no taste like the real chicken cordon blue
Didn’t see an answer to my question???
Hi Marilyn, I’ve never used pepperridge farm stuffing mix. Mine was just right with the stove top and the 1/3 cup of butter? It could have been the extra butter and the different brand of stuffing mix that made it not right, sorry that happened.
Do you pre cook the stuffing or use as is ?
I use it dry, the butter and steam from the slow cooker will fluff it up.
Made this yesterday. The print on the recipe was so small I mistook 1/3 cup melted butter for 1/2 cup! I also used Pepperidge Farm stuffing mix. The taste was very good but there was way too much liquid. Would the difference between 1/3 & 1/2 cup melted butter make that much difference or would the stuffing make a difference too? Thanks, Marilyn
It should be just fine!