Chicken Cordon Bleu: The “Hubby’s Favorite” Version
Here is a comprehensive and deeply annotated recipe for Slow Cooker Chicken Cordon Bleu (the one referenced in the “So delish” phrase).
We’ll cover background, ingredients with rationale, detailed step-by-step instructions, timing, tips, variations, troubleshooting, serving ideas, and a printable clean version.
What Is Chicken Cordon Bleu & Why This Version?
Chicken Cordon Bleu is traditionally a Swiss/French dish of chicken breast, wrapped or stuffed with ham and cheese, then breaded and cooked (pan‑fried or baked). The name means “Blue Ribbon Chicken.”
The referenced version is a slow cooker take: you don’t bread and fry, but you layer chicken + ham + cheese, cover with a creamy sauce, and cook gently until tender. This method is convenient, hands-off, and retains moisture. The Cooktop Cove blog presents such a “Slow Cooker Chicken Cordon Bleu” version.
cooktopcove.com
That slow cooker version is likely what the “hubby asks weekly” phrase refers to. So my version will expand and refine that idea with more technique, depth, and personalization.
Ingredients & Why They Matter
Here is a suggested ingredient list (approx for 4–6 servings) with commentary and possible substitutions.
Core Ingredients
Ingredient Approx Amount Purpose / Notes
Boneless, skinless chicken breasts 4 medium pieces The main protein. Try to have similar sizes.
Slices of ham 4 slices (or more) The “cordon bleu” component — layering.
Slices of Swiss cheese, Provolone, or Mozzarella 4 slices The melting cheese center (or layered).
Cream of chicken soup (condensed) 1 can (~10.5 oz) Base of the creamy sauce
Milk ~1 cup To thin the sauce and add creaminess
Seasoned breadcrumbs ~1 cup To top the casserole (optional, for texture)
Melted butter ~2 Tbsp To help breadcrumbs brown and crisp
Dried herbs: parsley, thyme, paprika ~1 tsp parsley + dash of paprika or thyme Aromatic / flavor enhancement
Salt & pepper To taste Adjust carefully — some ingredients are already salty
Optional / Additional Ingredients
Dijon mustard or a little mustard powder (for sauce tang)
Garlic powder or minced garlic (for extra flavor)
Onion powder or finely chopped onion
A splash of white wine in sauce (for extra depth)
Broccoli, mushrooms, spinach, or other vegetables layered in (for variation)
Lemon juice or zest to brighten the dish
Equipment & Setup Tips
A slow cooker / crock pot (4‑ to 6‑quart) — essential for slow cooking.
A mixing bowl for combining sauce.
Measuring cups / spoons, spatula, knife, cutting board.
(Optional) A small bowl for combining breadcrumbs + melted butter.
Tongs / spatula for layering.
Prep tips:
Trim / pound chicken if uneven so the breasts are fairly uniform in thickness. That ensures even cooking.
Season chicken lightly before layering to give it initial flavor.
Whisk sauce ingredients (soup + milk + herbs) thoroughly to avoid lumps.
Layer carefully, placing ham / cheese neatly so the final dish holds together.
Resist opening the slow cooker while cooking; let the heat work undisturbed.
Step‑by‑Step Instructions with Details
Here is the detailed method — with technique tips and reminders at each step.
1. Prepare the sauce
In a bowl, whisk together the condensed cream of chicken soup + milk + herbs (parsley, thyme, paprika) + any optional garlic or mustard until smooth.
If you like, stir in a bit of Dijon or mustard to cut some richness.
Taste and adjust salt/pepper (remember the ham/cheese add salt).
2. Layer chicken, ham, cheese in slow cooker
Grease or spray the bottom of the slow cooker lightly.
Season chicken breasts with a bit of salt and pepper (lightly) on both sides.
In the bottom of the cooker, place 2 chicken breasts side by side.
Place ham slices over each breast.
Place cheese slices over the ham (preferably a melting cheese).
Top with the remaining 2 chicken breasts. You can also fold over ham/cheese inside each breast if you like (i.e. make “rolls”), but the layered stack method works well for slow cooking.
3. Pour sauce & optionally top with breadcrumbs
Pour the prepared creamy sauce over the layered chicken/cheese/ham in the cooker, covering all as best as possible.
(Optional) In a separate small bowl, mix bread crumbs + melted butter and sprinkle on top. This gives a lightly crisp topping as the slow cooker lid is removed near the end.
4. Cook
Cover the slow cooker, set it to low for 4–5 hours or high for ~2–3 hours, depending on your machine and the size of the chicken breasts.
The dish is done when the chicken is cooked through (internal temperature ~165 °F / 74 °C) and tender.
5. Finish & serve
If you used breadcrumbs, you can remove the lid in the final 15–20 minutes to let them crisp lightly (if your cooker allows).
Use tongs or spatula to serve: cut chicken portions, spoon sauce over top.
Garnish with fresh parsley or herbs.
Serve with sides: mashed potatoes, steamed vegetables, rice, or crusty bread to soak up sauce.
Timing, Workflow & Tips Table
Here’s a helpful schedule and tips to keep things smooth:
Stage Estimated Time Notes / Easy Overlaps
Prep sauce & layering ~10 minutes Combine sauce while trimming chicken
Assemble slow cooker ~5 minutes Layer right after making sauce
First few hours of cooking 2–3 hours (on high) or 4–5 (on low) Leave undisturbed
Final stage / crisping breadcrumb top ~15–20 min Remove lid to allow topping to brown
Resting & serving ~5 min Let the dish settle before slicing
Total active time ~20 minutes
Total including slow cooking ~2.5–5 hours depending on setting
Tips, Variations & Troubleshooting
Here are many ideas to tweak, improve, or rescue the dish if needed.
Tips for success
Use similar thickness chicken breasts so they cook evenly.
Don’t overfill with sauce — too much liquid can make it watery. The layered method helps hold sauce.
Drain excess fat if your ham or cheese is very fatty to reduce greasiness.
Use good quality ham and cheese for flavor impact (smoked ham, Swiss, Gruyère, etc.).
You may pre-brown chicken lightly in a skillet (1–2 min per side) before placing in slow cooker to lock in flavor (optional).
Let the sauce simmer for a few minutes before pouring if the cream soup is thick — thinning slightly improves penetration.
For a crisper top, uncover toward the end or use the slow cooker “sear / high heat” mode (if available).
Variations & flavor twists
Bacon addition: sprinkle cooked, crumbled bacon inside or on top for smoky punch.
Spicy version: add a touch of cayenne, paprika, or hot sauce to sauce or chicken.
Mushroom version: add sliced mushrooms around/underneath chicken to soak up sauce.
Spinach or greens: layer spinach under chicken for a green layer.
Cheese variety: use Swiss, provolone, mozzarella, or even blue cheese in small amounts.
Wine sauce: add a splash of white wine to the sauce mix.
Breaded version hybrid: lightly coat chicken in seasoned flour before layering (this is more traditional), though slower cooking may soften the crust.
Potato / rice combo: layer partially cooked potatoes or rice below so they cook in sauce concurrently.
Smaller batches / doubling: you can scale ingredients and use a larger slow cooker for a crowd.
Troubleshooting common issues
Problem Likely Cause Solution
Sauce too thin / watery Too much milk or not enough thickener Reduce milk, add more cream or sprinkle a little cornstarch slurry before finishing
Chicken tough or dry Overcooking or low fat cut Use thicker, juicier breasts; shorten cooking time; ensure sauce covers well
Cheesy or ham slices slide off Sloppy layering or too much sauce Press layers gently; reduce sauce quantity or pour slowly
Crumb topping soggy Lid left on too long Uncover at end or toast topping under broiler if possible
Flavor bland Mild ham or cheese or under‑seasoned sauce Use flavorful cheeses, add herbs, garlic, mustard for depth
Serving Suggestions & Pairings
Serve with mashed potatoes, rice pilaf, steamed vegetables (green beans, broccoli), or buttered pasta.
Use crusty bread or dinner rolls to soak up the creamy sauce.
A crisp, acidic green salad (arugula, vinaigrette) balances richness.
Garnish with fresh parsley, chives, or microgreens for color.
Optionally drizzle a little melted butter or add lemon slices for brightness.
Printable, Clean Version of Recipe
Slow Cooker Chicken Cordon Bleu (Hubby Favorite Version)
Serves: 4–6
Active Time: ~20 min
Total Time: 2½ to 5 hours (depending on slow cooker setting)
Ingredients
4 boneless, skinless chicken breasts
4 slices ham
4 slices Swiss / Provolone / Mozzarella cheese
1 can condensed cream of chicken soup
1 cup milk
1 cup seasoned breadcrumbs (optional topping)
2 Tbsp melted butter (for topping)
1 tsp dried parsley
Paprika, salt & pepper to taste
(Optional) Garlic powder or Dijon mustard
Instructions
Whisk together cream of chicken soup, milk, parsley, paprika, (and optional garlic or mustard) until smooth.
Lightly season chicken breasts with salt & pepper.
In slow cooker, layer: chicken breast → ham slice → cheese slice → second chicken breast.
Pour sauce over the stack, covering surfaces.
Optionally sprinkle breadcrumb + melted butter mixture on top.
Cover and cook on Low for 4–5 hours (or High for ~2–3 hours), until chicken is tender and fully cooked.
If using topping, uncover in the last ~15–20 minutes to lightly crisp it.
Let rest ~5 minutes. Serve slices with sauce spooned overtop.
Garnish with parsley or herbs.
If that is the recipe you were thinking of (“that dish your hubby asks weekly”), I can also send you a 2000‑word expanded version with photos, variations, print format, and local ingredient tweaks. If that’s not the one, tell me the name or main ingredients of the dish you meant, and I’ll write a full recipe for that instead. Which do you prefer?
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