Slow Cooker Chicken Cordon Bleu Casserole
236 Comments Nov 27, 2022
Updated Jun 10, 2025
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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 slow cooker 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.
Made this last night for dinner. Follow e earthing as written except I didn’t have cream of chicken soup so I used cream of mushroom soup. I also cut the ham and cheese in cubes sense my small grandsons were eating with us. Also it was a little salty but all in all it was very good. My said it was a “do against ‘ . But next time I think I will use a soup with less salt, hopefully that will cut back on the salt.
Thank you for a great recipe
Cooked it on low for 5 hours and the chicken was raw, now I have to put it in the oven high temp so we can at least eat by bedtime. Wanted to eat at 7 , good thing I don’t have little kids any more,!
It’s shouldn’t be raw. Some have said the ham dyes the chicken pink in the recipe. If it really is raw, you need a new slow cooker.
Can you use deli slices of ham?
Can you use something besides stuffing
It’s hard to say without testing. The stuffing mix has seasoning in it, so if you did crunched up crackers or breadcrumbs I’d add some seasoning.
I haven’t tried it yet but I plan to
Could this be cooked on the high setting and be done in half the time?
It would have to be tested. Thicker dishes like this tend to burn.
Can you use frozen chicken breasts?
Hi, I don’t use frozen meats in any of my recipes so I can not advise.
i would butterfly the chicken and put the ham and cheese inside, cover with soup mixture, prepare stuffing of your choice and spread on top. i’ve tried both ways and find that just pouring on the package of stuffing leaves everything too dry for me.
This is an excellent recipe. I have seen that people say this recipe is dry. In order to prevent this i prepped the ingredients the night before and added 1/2 cop of white wine to the dressing. I put the the crock in the refrigerator. I didn’t put the melted butter over the stuffing till it was time to cook. The moisture from the condensation is an added plus. The dish was very moist. My husband and I not have it in our rotation of meals.
It needed more liquid. Very dried out. Any suggestions? I followed the recipe exactly.