Slow Cooker Chicken Cordon Bleu Casserole
239 CommentsAug 04, 2026
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One of my childhood favorites made easy 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, a creamy sauce, and stove-top stuffing.
Other chicken casseroles to try are Chicken Enchilada Casserole and Chicken Biscuit Casserole.
Table of Contents
Featured Comment
Wonderful recipe. Turned out amazing. Thank you for such an easy and delicious recipe!
- Bobbi
Why to Make This
Did you grow up on frozen chicken cordon bleu chicken breasts, or love Malibu Chicken from Sizzler? This casserole has all those flavors.
I've made homemade oven chicken cordon bleu breasts, where you have to pound out the chicken, roll it up with the filling, and bread them; this crockpot version is much easier.
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.
You may also like my chicken cordon bleu pasta recipe!
Recipe Ingredients
Chicken: Boneless skinless chicken breasts works best for this.
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 which will give a similar flavor and texture.
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 stove top stuffing (often called instant stuffing).
Butter: This is drizzled over the stuffing to top off the recipe
How to Make Slow Cooker Chicken Cordon Bleu
- Layer the chicken, ham, and Swiss cheese into the slow cooker.
- Make a sauce with the cream of chicken soup, seasonings, and milk.
- Spread that sauce over the chicken, ham, and cheese.
- Add the stuffing mix, then pour over the butter evenly.
Tips and Variations
Stuffing Sub: Use 3-4 cups of flavored crushed croutons and still drizzle over the butter. It will taste amazing.
Pepper Jack Cheese: For an entirely different twist, use pepper jack cheese for a spicy flavor.
Almond Topping: For an added crunch, add a 1/4 cup of sliced
almonds on top of the instant stuffing - this is what we do in my Alpine Chicken Recipe.
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
Make it Festive: Add a 1/4 cup of dried cranberries with the stuffing layer - it makes it taste like a Thanksgiving dinner!
Malibu Flavor: Add a tablespoon of mustard (dijon or regular) to the sauce; it will taste similar to Malibu chicken!
What to Serve with This
Starch: If you want to add more to make this meal more filling, I like to serve mashed potatoes or baked potatoes.
Other Sides: Add a green vegetable like broccolini or green beans. A fresh green salad is a nice texture change to go with this as well.
Chicken Cordon Blue Casserole FAQs
No, use fully thawed chicken breasts for the best results. Using frozen meats in the slow cooker is not recommended, for the meat will stay in the danger zone too long and won't be safe to eat.
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 to each other, where the pinkness from the ham transfers to the chicken. If your chicken temperature is 165 degrees Fahrenheit, it's done cooking.
No, it won't be since we are using a slow cooker, but it will be moist and taste great along with the other ingredients.
More Slow Cooker Chicken Recipes to try
Crockpot 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 easy and comforting, go for Fiesta Chicken or Slow Cooker Chicken and Stuffing.
If you tried this Slow Cooker Chicken Cordon Bleu recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
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 be exact, just enough slices to cover the chicken
- 6 oz. pkg. sliced Swiss cheese
- 6 oz. pkg. chicken or cornbread Stove-Top® stuffing, (you really can use any flavor you like)
- ⅓ cup salted 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, add the Swiss cheese in an even layer.
- Pour over the soup mixture and use a spatula to spread it out evenly.
- Sprinkle over the stove-top 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
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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!