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.
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!