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.
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!