Real chicken cordon bleu is a complicated recipe. Chicken breasts are pounded flat, then filled with ham and cheese. The breasts are rolled up, fastened with a toothpick to hold the filling, then coated in egg and bread crumbs. Sometimes the dish is deep fried; other times it is sauteed and baked until the chicken is cooked and the cheese is melted. It's a wonderful recipe but fussy to make.
Why go through all that work, when with just three ingredients and your crockpot, you'll get a dish that tastes just like it?
For a full meal, consider adding baby carrots and onions to the crockpot under the chicken and serving with brown basmati rice.
- 6 boneless skinless chicken breasts
- 6 pieces of swiss cheese, 1/2" x 3"
- 1 (10-ounce) can condensed cream of mushroom soup with roasted garlic
- 3 tbsp. water
- 1/4 tsp. pepper
- Put the chicken breasts on the work surface and cover with plastic wrap. Flatten each chicken breast with a wooden mallet or a rolling pin until each is about 1/3" thick. Be careful not to tear the chicken or make any holes or very thin spots. Remove the plastic wrap.
- Place a piece of cheese in the center of each chicken breast. Fold up the chicken and secure with toothpicks to enclose the cheese. Place the chicken bundles in the slow cooker.
- Combine the soup, water, and pepper in a small bowl and pour over the chicken bundles, making sure that all of the pieces are fully covered.
- Cover the crockpot. Cook on low for 6 to 7 hours, until chicken is thoroughly cooked to 165 F as tested with a meat thermometer.