Crock Pot Chicken Cordon Bleu

Slow Cooker Chicken Cordon Bleu
Diana Rattray
Prep: 20 mins
Cook: 4 hrs
Total: 4 hrs 20 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
486 Calories
35g Fat
1g Carbs
39g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 486
% Daily Value*
Total Fat 35g 45%
Saturated Fat 16g 79%
Cholesterol 168mg 56%
Sodium 244mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Protein 39g
Calcium 106mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious crock pot chicken cordon bleu is ridiculously easy. It's made with chicken breasts, slices of ham, cheese, and a sauce made with condensed soup. 

The pictured dish was made with Muenster cheese, though Swiss, mozzarella, or any thinly sliced cheese may be used. Toothpicks or skewers may be used to hold the chicken rolls together or tie them in a few places with some kitchen twine.

Serve the chicken with its sauce over cooked rice or noodles.


  • 1 1/2 to 2 pounds chicken breast halves (4 to 6 small chicken breasts or cutlets)
  • 4 to 6 pieces of ham
  • 4 to 6 slices of Swiss or mozzarella cheese
  • 1 can cream of mushroom soup (can use any cream soup)
  • 1/4 cup milk

Steps to Make It

  1. Gather the ingredients.

  2. Chicken breasts can vary greatly in size. In 1 1/2 pounds, you might have two large chicken breasts or 4 small ones. If you are working with large chicken breasts, slice each one in half horizontally to make two thinner cutlets.

  3. Place a large sheet of wax paper or parchment on the countertop. Place the chicken breast halves or cutlets on the paper, leaving around 4 inches between them. Top with another sheet of paper (or plastic wrap). Gently pound each chicken breast or cutlet with the smooth side of a meat tenderizer or another type of smooth, heavy meat tenderizer.

  4. Place a thin slice of ham on each piece of chicken. Cut the ham to fit, if necessary. Place slices of cheese on the ham. 

  5. Roll the chicken, ham, and cheese up and secure with toothpicks or a piece of kitchen twine.

  6. Place the chicken in the slow cooker, stacking, if necessary. 

  7. In a bowl, combine the condensed soup and milk. Whisk until smooth. Spoon over the chicken rolls.

  8. Cover and cook on HIGH for 1 hour. Reduce the heat to LOW and continue cooking for 3 hours, or until the chicken is tender and cooked through. 

  9. The minimum safe temperature for chicken is 165 F/73.9 C. 

  10. Serve over hot cooked noodles or rice; spoon the sauce over the chicken.

  11. Enjoy!

Recipe Variations

  • Add a small jar of sliced or whole mushrooms (drained) to the sauce, or saute about 6 to 8 ounces of sliced mushrooms in a few teaspoons of butter and add them. Soaked dried mushrooms would be a great addition because of their intense, earthy flavor.
  • Garnish with chopped fresh parsley or chives.
  • Give the sauce a deeper golden color with about 1/4 to 1/2 teaspoon of gravy browning sauce, such as Kitchen Bouquet or similar sauce (found in the gravy section in most supermarkets).