Best Crockpot Chicken Cordon Bleu Ever
Serving Size / Yield
- 4 skinless, boneless chicken breast halves
- 4 slices cooked ham
- 4 slices Swiss cheese, softened
- 1 10-oz. can condensed cream of chicken soup
- 1/4 C. milk
- 2 C. breadcrumbs
Place the chicken breasts on a cutting board and pound until thin. Place ham and cheese slices on chicken breasts, rolling up and securing with a toothpick. Sprinkle or roll the breasts in the breadcrumbs so they're evenly coated; brush with an egg wash beforehand if desired. Arrange chicken rolls in a 4 quart slow cooker. Thin the soup with milk and pour over the chicken rolls.
Cover and cook on low setting for 4 to 5 hours. Serve over hot cooked noodles and cover with sauce from the soup.