Slow-Cooker Chicken Cordon Bleu

03 Oct

Chicken, ham and herb-seasoned stuffing slow-cooked for four to six hours with cream of mushroom soup and Swiss cheese.

-By Carrie (Strommen) Lennie


6 skinless, boneless chicken breast halves
1 10.75-oz can of cream of chicken soup
1 cup milk
4-oz sliced ham
4-oz sliced swiss cheese
1 8-oz pkg herbed dry bread stuffing mix
ΒΌ cup melted butter


  1. Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
  2. Layer chicken breasts over the sauce.
  3. Cover with slices of ham and then Swiss cheese.
  4. Pour the remaining soup over the layers, stirring a little to distribute between layers.
  5. Sprinkle the stuffing on top and drizzle butter over stuffing.
  6. Cover and cook on low for 4-6 hours or 2-3 hours on high.
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Posted by on October 3, 2011 in Main Dishes


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