Slow Cooker Chicken Cordon Bleu Casserole
237 CommentsUpdated Feb 07, 2026
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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.
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. You may also like my chicken cordon bleu pasta recipe.
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
How to Video
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!
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.
More Slow Cooker Chicken Recipes to try
Slow Cooker Whole Chicken, Crockpot Tuscan Chicken, and Chicken with Potatoes and Green Beans are all great options for a classic chicken dinner.
For something easy and family-friendly, try Crockpot Chicken Dinner or Slow Cooker Chicken Tenders.
If you’re craving something cheesy and filling, go for Fiesta Chicken Casserole or Chicken Enchilada Casserole.
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!