In the spirit of make-ahead meals for the busy work week, add this chicken cordon bleu recipe to your favorites. It’s super easy to make and everyone loves it, kids and grown-ups alike. There’s nothing like coming home from work after a busy day and smell a delicious dinner, ready to be eaten. Mmmm…. I like to make this with a little extra cream of mushroom soup and milk so that it’s very wet and saucy and then you use the sauce as a kind of gravy over some white rice. You could also use this is a gravy over biscuits, making this a sort of France meets the South fusion dish. If you’d like to do that, just double the amount of soup and milk. It will make your chicken kind of soupy when it’s ready. If you prefer a thicker sauce, keep the recipe as-is. It’s delightful both ways.
Pound your chicken cutlets until they are about 1/4-1/2″ thin. (The cutlets I bought were so thick I cut them in half before pounding them.)
Add the ham and Swiss cheese.
Roll them up, secure with toothpicks, and add to the slow cooker.
Cover with cream of mushroom soup sauce, set on low for 5 hours, and enjoy!
Slow Cooker Chicken Cordon Bleu
4 chicken breasts, pounded thin
4 slices of deli ham
4 slices of deli Swiss cheese
1 can cream of mushroom soup
1/4 c. milk
Onto each pounded cutlet, add one slice of ham and one slice of cheese.
Roll the cutlet and secure with toothpicks.
Place the chicken into the slow cooker.
In a small bowl, whisk together cream of mushroom soup and milk.
Pour mixture over the chicken.
Cover and cook on low for 5 hours.