Go Back

Crockpot Chicken Cordon Bleu

This Crockpot Chicken Cordon Bleu is a simple yet indulgent dish that requires minimal effort. Using the slow cooker, tender chicken breasts are rolled with ham and Swiss cheese, then cooked until juicy and melted, topped with crispy breadcrumbs for a golden finish. The result is a comforting, cheesy, and crispy entrée with a tender, melt-in-your-mouth texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts pounded to even thickness
  • 4 slices Black Forest ham thinly sliced
  • 4 slices Swiss cheese cut into strips
  • 0.5 cup panko breadcrumbs toasted lightly
  • 1/4 cup chicken broth or cream for moisture
  • 1 tsp paprika optional, for seasoning
  • to taste salt and pepper

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Meat mallet or rolling pin
  • Small bowl
  • Tongs

Method
 

  1. Use a meat mallet or rolling pin to gently pound each chicken breast to about 1.5 cm thickness, ensuring they’re even for easy rolling. Set aside.
  2. Lay each flattened chicken breast flat on your work surface. Place a slice of ham and a strip of Swiss cheese on each, then carefully roll them up tightly, tucking in the edges to keep the cheese inside. Secure with toothpicks if needed.
  3. Mix salt, pepper, and paprika in a small bowl. Rub this seasoning mixture all over the outside of each chicken roll to add flavor.
  4. Place the seasoned chicken rolls seam-side down in the slow cooker, arranging them snugly but without overcrowding. Pour the chicken broth or cream around the rolls to keep them moist during cooking.
  5. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender, the cheese is melted, and the house smells savory and cheesy.
  6. About 30 minutes before serving, sprinkle the toasted panko breadcrumbs evenly over the top of the chicken rolls. Increase the heat to high and uncover the lid to let the breadcrumbs toast into a golden, crispy crust.
  7. Once the breadcrumbs are golden and crispy, turn off the slow cooker. Carefully remove the toothpicks and transfer the chicken rolls to a serving platter. Let them rest for a few minutes, allowing the juices to settle.
  8. Serve the chicken rolls hot, drizzled with some of the cooking juices, and enjoy that cheesy, crispy, tender goodness in every bite.

Notes

For a crispier topping, toast the breadcrumbs until golden before sprinkling. You can prepare the rolls a day in advance and refrigerate, then cook when ready. Adjust cooking time if using thicker chicken breasts or frozen chicken, checking for doneness with a thermometer.