Crock Pot Chicken Cordon Bleu Casserole

A white plate with a serving of a creamy casserole topped with chopped parsley, placed on a marble surface next to gold cutlery, a blue napkin, and a small bowl of extra parsley.

Crock Pot Chicken Cordon Bleu Casserole

This easy Crockpot Chicken Cordon Bleu Casserole features tender chicken, savory ham, and melty Swiss cheese topped with a buttery bread crumb topping. It’s a cozy, no-fuss twist on a classic favorite...all made in your slow cooker!

Course Casserole, Dinner

Cuisine American, French

Keyword chicken cordon bleu, chicken cordon bleu casserole, crockpot

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 422kcal

Author Katie Cooksey

Equipment

1 slow cooker

Ingredients

2 pounds boneless, skinless chicken breasts cut into bite sized chunks
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 pound cooked ham cut into chunks
1 cup Swiss cheese shredded
10.5 oz cream of chicken soup
1/2 cup whole milk or half & half
1 tablespoon Dijon mustard

for the breadcrumb topping-

1 cup plain breadcrumbs or stuffing mix
1/4 cup salted butter melted
1/2 cup Swiss cheese shredded
parsley fresh, chopped, for garnish

Instructions

Spray the inside of your crockpot with nonstick spray. Add the cream of chicken soup, milk, and Dijon mustard. Stir to combine well.
Add the raw chicken breast chunks to the crockpot and season with salt, black pepper, and garlic powder. Stir.
Layer the chopped ham over the chicken. Sprinkle 1 cup of the Swiss cheese over the ham.
Cover and cook on low for 5–6 hours or high for 3–4 hours, or until the chicken reaches an internal temperature of 165° F.
In a small bowl, combine the bread crumbs, the remaining 1/2 cup of Swiss cheese, and melted butter.
About 10–15 minutes before serving, sprinkle breadcrumb mixture overtop top and cover again to melt. Garnish with fresh chopped parsley, serve warm and enjoy!

Video

Notes

Storage + Make Ahead

Yes, you can absolutely make this ahead. Assemble everything in the slow cooker insert the night before, pop it in the fridge, then start it the next day. Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. You can freeze it, but the texture of the sauce and cheese might change slightly. For best results, freeze before adding the breadcrumb topping.

Nutrition