Crock Pot Chicken Cordon Bleu Recipes

Steps:

• 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. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Steps:

• Put ham and cheese on chicken.
• Roll up and secure with a toothpick.
• Place chicken in the crock pot so it looks like a triangle /_\ .
• Layer the rest on top.
• Mix soup with the milk; pour over top of chicken.
• Cover and cook on low for 4 hours or until chicken is no longer pink.
• Serve over noodles with the sauce it makes.

Steps:

• Put ham and cheese on chicken.
• Roll up and secure with a toothpick.
• Place chicken in the slow cooker/Crock Pot so it looks like a triangle
• Layer the rest on top.
• Mix soup with the milk, then pour over top of chicken.
• Cover and cook on low for about 4 hours or until chicken is no longer pink.
• Serve over pasta.
• Sauce can be used over the pasta.

Steps:

• Place ham and cheese on chicken. Roll up and secure with a toothpick.
• In a skillet, brown in hot butter. (optional).
• Arrange chicken rolls in sprayed slow cooker.
• Pour chicken soup, milk, garlic powder, onion powder, salt and pepper into a saucepan, heat just to mix well and pour over chicken rolls.
• Pour mushrooms over chicken rolls.
• Cover and cook on low heat for 4-5 hours.
• Serve over hot cooked noodles and cover with sauce.

Steps:

• In a bowl whisk together the cream of chicken soup and milk until combined.
• Pour half of the soup & milk mixture in the bottom of a 6-7 quart oval crock-pot.
• Arrange chicken breasts on top of the soup mixture.
• Lay slices of ham and then slices of Swiss cheese over the top of the chicken breasts.
• Pour remaining soup & milk mixture over everything.
• Cover top of chicken, ham & Swiss cheese with the dry stuffing mix.
• Pour melted butter and water over the top of the dry stuffing mix.
• Cover crock-pot and cook on low for 4-6 hours or on high for for 2-3 hours.

Steps:

• For croutons, preheat oven to 375°. In a large bowl, mix melted butter, garlic powder and pepper. Add bread cubes; toss to coat. Transfer croutons to a 15x10x1-in. baking pan; bake, stirring every 5 minutes, until golden brown, 15-20 minutes. Cool in pan on a wire rack., Meanwhile, in a 4- or 5-qt. slow cooker, combine the first 5 soup ingredients; pour in broth. Cook, covered, on low about 2 hours or until vegetables are tender., Increase slow-cooker heat setting to high. Mix flour and water until smooth; whisk flour mixture into broth. Cook until thickened, 30-40 minutes. Stir in wine. Whisk in cheeses until melted. Add chicken and ham; heat through. Serve with croutons., Freeze option: Before adding croutons, freeze cooled soup in freezer containers. Freeze croutons separately. To use, partially thaw soup in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add broth or water if necessary. While soup is heating, thaw croutons at room temperature; sprinkle over soup.

Steps:

• Place a slice of ham and a slice of cheese on each flattened chicken breast and roll up. Secure with toothpicks and roll each in flour. Place mushrooms in the crock pot, then the chicken breasts. Whisk together the broth, wine (if using), and rosemary and pour over chicken. Sprinkle with the Parmesan cheese if desired. Cover and cook on low for 6 to 7 hours. Just before serving, remove the chicken to a warm plate and add cornstarch mixture to the juices; stir until thickened. Salt and pepper, then taste and adjust seasonings. Pour sauce over chicken rolls and serve.