I made Crockpot Chicken Cordon Bleu several weeks ago and DH and DD both loved it. Easy to make and delicious. We had it again yesterday.
The cast of characters:
crockpot (sprayed with cooking spray)
4 boneless, skinless chicken breasts (flattened)
Swiss cheese slices
1 can cream of chicken or cream of mushroom soup
1/4 c. milk
My butcher shop has the largest chicken breasts I’ve ever seen. Must be giant chickens. For this recipe, the chicken breast should be flattened. Put it between two sheets of plastic wrap and pound it with a mallet or with a rolling pin until it’s about 1/4 thick. Or, you can do as I did, and ask the butcher to put the chicken through the cuber. I didn’t pound the chicken any thinner and it worked great.
Place a slice or two of Swiss cheese on the chicken. How much you use will depend on how large the piece of meat is.
On top the cheese, layer a slice of ham. I used Virginia baked ham from the deli.
Roll the chicken and the cheese and ham layers together. You can use a toothpick or two to hold the roll together, if needed. My rolls stayed together fine without the toothpicks. I set them into the crockpot with the seam side down.
Nestle the four rolls into the crockpot.
Mix together the cream soup and the 1/4 c. of milk.
Spread the sauce over the chicken.
Cover and cook on high for four hours.
Supper was chicken, steamed green beans from the garden, tomatoes from the garden, corn, and spinach salad with strawberries and pecans.
The pieces were large enough that half a piece made a nice size portion. That left us with plenty of leftovers. I’m sure we will be making this again in the near future.