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.
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.
Is there a way to do it without adding the milk?
You could do water if your out of milk
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.
Hi, Erin:
Quick question, if you see this (two years later!), did you use the full-fat, full-salt versions of everything? The soup, the ham, the cheese, the dressing mix?
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’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.
Do you think you could cook the Chicken Cordon Bleu for a croud and in the oven? If so, what would you do?
I followed exactly and it tasted mega salty.
I’ve made several times and often it is really salty. Not sure what causes this??? Could it be the swiss cheese?
Its probably the combination of soup and stuffing mix… get low sodium soup instead and if possible low sodium stuffing. Barring that you could add a tbsp of sugar to cut the saltiness
Well, you have three strong carriers of salt. You’ve got the ham, the swiss cheese (which can be QUITE salty, when incorporated into a recipe) and the canned soup, not to mention the salt in the dressing. I would use no-salt/low-salt versions of the soup; I’d consider using cubed stuffing instead of stuffing mix (or mix together, using half/half of them) and use a less-salty ham. That should address a lot of it.
Oh, and consider perhaps Provolone or a havarti, instead of a saltier swiss. If you have a lower-salt option for Swiss, try that.
All of the things ClancyCat mentioned! Ham and Swiss Cheese are both inherently salty. Also there is quite a bit of sodium in Stove Top Cornbread stuffing… but Cream of Chicken soup (Campbell’s specifically) is crazy high in sodium (almost 40% of your daily allowance of sodium is in 1/2 cup of condensed soup). Definitely try to find the “Healthy Choice” Campbell’s Cream of Chicken if you can, because it has about half the sodium.
Swiss cheese has the lowest amount of sodium of just about any cheese our there.
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!
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
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!