Slow Cooker – Chicken Cordon Bleu


Do you need an easy, delicious meal . . . fit for a king?

It’s very good, but quite difficult to take a picture of.

You’ll get the picture!

This slow cooker version creates very tender chicken and scrumptious golden sauce.

If you don’t have a slow cooker, that’s o.k.

You can just bake it in the oven.

Come on . . .grab your boneless, skinless chicken breasts

Like an idiot, I decided to take pictures a bit late.

I have faith in you . . . you don’t need pictures!

I start by placing my chicken breasts between sheets of plastic wrap. Using a mallet, pound each chicken breast to 1/4-inch thickness. If you don’t have a mallet, you can use a can of vegetables. It works great! Season each piece on both sides with salt and pepper. Place 1 cheese slice (Swiss or Provolone) and 1 ham slice on each breast. Roll up each breast (tucking loose ends in if necessary) and using a toothpick, secure the end. Dredge each in flour & shake off any excess. In a skillet, add a few tablespoons of oil and turn your heat to med/high.  When the oil is hot, carefully place your chicken rolls in the skillet and brown both sides of the chicken until nice and golden brown.

Note:  Discard any leftover oil, but keep the nice golden bits that are in the bottom of your pan.  You can add those to the sauce!  Yes . . . it’s a VERY BAD BLURRY picture.

Place those nice golden rolls of chicken in your slow cooker.

Prepare the sauce.

I promise the homemade one is certainly the best.

Pour it over the chicken in the slow cooker or in your 9×13 inch glass baking dish.

Cover with lid or foil, and BAKE!



  • 4-6 Boneless, skinless Chicken Breasts
  • 4 to 6 slices Swiss or Provolone cheese
  • 4 to 6 thin slices smoked ham
  • 1/4 to 1/2 cup all-purpose flour to shake the chicken in
  • 1 Cup milk
  • 1 cup whipping cream
  • 1 cup chicken broth
  • 1 1/2 cups Cheddar, Swiss or Colby cheese-grated
  • 1/2 cup of grated Parmesan cheese (opt)
  • 2 tablespoons butter or use 1 tablespoon butter and 1 tablespoon bacon grease (more is needed)
  • 2 heaping tablespoons flour
  • 1/2 tsp. onion powder or use sauteed onions instead
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • 1/4 to 1/2 teaspoons red pepper flakes (opt)
  • 2 teaspoons white granulated sugar
  1. Place chicken breasts between sheets of plastic wrap.  Using a mallet, pound each chicken breast to 1/4″ thickness.  If you don’t have a mallet, a can of vegetables work well.
  2. Season each piece of chicken with salt & pepper.
  3. Place 1 cheese slice and 1 ham slice on each breast.
  4. Roll up each breast (tucking loose ends in if necessary) and using a toothpick, secure the ends.
  5. Dredge each in flour & shake off any excess.
  6. In a skillet, add a few tablespoons of oil and turn your heat to med/high.  When the oil is hot, carefully place your chicken rolls in the skillet and brown both sides of the chicken until nice and golden brown.
Directions for Sauce:
Over medium heat, melt butter and add the salt, pepper, pepper flakes, onion powder and the sugar.  Whisk together.  Add the flour, and stir quickly until the roux is bubbly and smooth. Add the broth, cream & milk & Continue whisking over med. heat until it has thickened – about 10 minutes.  Turn heat to low!
Add the grated cheeses. (Cheddar, Colby, Swiss & Parmesan) Stir well until nice and smooth and creamy.
Note:  I added Colby to my sauce, but placed Swiss inside the chicken.  It was very good.  If the sauce seems a bit too thick after all the cheese has been added, simply add a bit of chicken broth or milk and stir well.  This sauce should not be as thick as pancake batter.  You will want it a bit thinner.  If you want additional seasonings add them now.
Pour the sauce over top the browned chicken in the slow cooker and cover with a lid.  CAUTION:  Every slow cooker – cooks differently!  When the chicken is fork tender, and falls apart easily…it is done.
Approximate cooking time:  Heat on low for 5 to 6 hours or on high for 3 to 4 hours.  Stir sauce in slow cooker occasionally.  (My slow cooker gets really hot around the edges)
Note:  You can also bake this in the oven:  9×13 inch glass baking dish.  Cover the chicken with foil, and bake in a preheated 350 degree oven for about 60 minutes or until chicken is fork tender.  Cooking time will also depend on the thickness of your chicken breast rolls.  When it pulls apart easily with a fork, it’s ready and tender.
Note:  I don’t care for Cream of Chicken or Mushroom canned soups, but you can also use 2 cans of soup and 1 can of milk together to take the place of the homemade sauce.





  • April - January 13, 2012 - 5:09 pm

    This is *exactly* what I was wanting to make this weekend! Thank you so much for the recipe!ReplyCancel

  • Shawn Ann @ Shawn Ann's World - January 14, 2012 - 7:35 am

    OHHH that looks so good! I want to print the recipe, however your print button doesn’t work. 🙁 Time for manually printing what I want.ReplyCancel

    • Jonna - January 14, 2012 - 10:34 am

      I’m sorry Shawn…I’m trying to figure out what went wrong with the print plugin. grrrrr

  • Whatever DeeDee Wants - January 14, 2012 - 9:17 am

    My mouth is watering! These look delicious.ReplyCancel

  • Kristi - January 14, 2012 - 8:02 pm

    I made this salad twice during the holidays and it was a hit both times. It is very very good and easy. Everyone wanted the recipe before they left!!! Thanks JonnaReplyCancel

  • Wendy - January 14, 2012 - 9:27 pm

    this sounds delicious…and I think your photos are great!ReplyCancel

  • Jo and Sue - January 15, 2012 - 6:06 pm

    I thought I would leave a quick note for you to let you know my sister and I are hosting a giveaway on our blog (for cookbooks!) that we thought you might like to enter. I hope this is okay.
    Here is the link –

    You blog is awesome, by the way, we just recently “discovered” you and have loved everything so far. Thank you!ReplyCancel

  • Erin - January 16, 2012 - 1:28 pm

    Holy crap that looks good.ReplyCancel

  • Yvonne - January 17, 2012 - 11:32 pm

    It’s nearly midnight and I’m ready to head to the kitchen to make this… YUMMY!!!!ReplyCancel

  • Barb - January 19, 2012 - 9:17 pm

    Do you have the recipe for the sauce that goes over the Chicken Cordon BleuReplyCancel

  • Jamye - January 20, 2012 - 8:04 pm you think you could pan fry the chicken and make the sauce at night then combine in slow cooker in AM? Wanting to try this for Sunday lunch but can’t get it all done in the AM. How do you think the chicken would hold up over night? I wonder about it getting soggy. Also, would it help to add a little cornstarch to flour mixture?ReplyCancel

    • Jonna - January 21, 2012 - 10:50 am

      Hi Jamye,
      Sure….you could fry the chicken and make the sauce at night and cook it the next day.
      The flour should be enough of a thickening agent. If the sauce needs to be thicker at the end of cooking time,
      you could do cornstarch and cold water, but since it already has flour as thew thickening agent, I would probably mix
      a bit of milk with a tablespoon of flour (shake it up really well, so that there aren’t any lumps), then slowly stir it into
      the sauce.
      Hope this helps,

  • Mary - January 23, 2012 - 3:23 pm

    Just wondering about a point in the directions. I never says when to add the milk, cream or chicken broth. I am assuming after you cook the roux a bit but you might want to check that since the directions are missing that point.

    • Jonna - January 23, 2012 - 3:57 pm

      Hi Mary,

      I’m sorry…it’s added.

  • shayla - January 28, 2012 - 6:56 am

    This looks so yummy! And your wrong- your pictures are wonder! Thank you for recipe!ReplyCancel

  • Linsey - January 31, 2012 - 8:52 pm

    I made this tonight and me and my fiance loved it!!!
    The sauce is killer! I added white wine to mine. Very very good. Comforting and delicious 🙂

  • Mendy - February 5, 2012 - 7:16 pm

    This Chicken is amazing!! My family loved it and wanted more! The flavor o the sauce makes this dish!ReplyCancel

  • Mary - February 13, 2012 - 9:24 am

    It looks really good and going to try it tonight.ReplyCancel

  • Rebecca N - February 14, 2012 - 9:18 am

    We loved this dish! My husband loved the sauce, good thing we had rice too, he put it all over that!ReplyCancel

  • Aimee - March 5, 2012 - 7:01 pm

    This was a big hit with the hubby tonight Jonna! Thank you so much for making it look easy enough so that I was willing to try it. (Of course mine didn’t look as lovely as yours, but that doesn’t matter right?)ReplyCancel

  • Monique - April 17, 2012 - 9:18 am

    I just hit Ctrl+P and printed pages 4 &5.ReplyCancel

  • Krys - April 19, 2012 - 7:21 pm

    I am in the process of cooking this now. The sauce is to die for. I cant stop eating it. But there seems to be too much sauce for the amount of chicken I used. Not that Im complaining!ReplyCancel

  • Barbra Donachy - April 21, 2012 - 8:31 pm

    Wow…this looks so delicious. Served with homemade noodles…delicious!
    Greetings from north of the Arctic Circle.ReplyCancel

  • Chung-Ah | Damn Delicious - April 23, 2012 - 12:29 am

    So this dish is not only amazing but you can make it in a slow cooker?! You rock! Thanks for sharing such an awesome recipe. I will most definitely make this soon! 🙂ReplyCancel

  • Kate - May 17, 2012 - 3:00 pm

    Looks great! I can’t wait to try it. Forgive me if this is a stupid question, as I am a novice in the kitchen. When do you take the toothpicks out? Before you brown the chicken in the pan I’m assuming? Just wanted to make sure!ReplyCancel

    • Jonna - May 17, 2012 - 7:16 pm

      Hi Kate,
      Just remove them before you put them in the Slow Cooker.

  • The 36th AVENUE - July 2, 2012 - 8:27 am

    Hi there!
    I just want to thank you for sharing this awesome recipe. I am featuring your dish on my blog today. Thank you again!!ReplyCancel

  • Rebecca - August 21, 2012 - 10:11 pm

    This wil be the second time for me making this recipe. It is so easy to do and it is delicious. The best chicken cordon bleu recipe I’ve ever tried. Thanks for posting this!!!


  • Moda - August 22, 2012 - 3:18 pm

    I made this for dinner tonight but my chicken didn’t brown when I put in the oil. It just started cooking the chicken. Where did I go wrong? Thanks!ReplyCancel

    • Jonna - August 22, 2012 - 5:33 pm

      Hi Moda,

      Well….I’m not sure. Did you dredge the chicken rolls in flour, then brown them in med/high oil?
      That should do the trick. You can use margarine or oil. Butter tends to burn too quickly.
      Hope you ate it anyway!

  • wendy cullum - September 16, 2012 - 9:08 pm

    this dish was so fabulous! the chicken was so tender. the sauce was to die for! all 11 of my guests loved it. I baked it and served over rice.ReplyCancel

  • Lesli Peterson - September 19, 2012 - 11:58 am

    Converted this to Paleo by modifying the roux…(we still eat cheese). In the crock now – can’t wait. Thanks!!ReplyCancel

  • Karen - October 13, 2012 - 7:03 pm

    I made this tonight with homemade rosemary, garlic, pepper bread, a green salad, and sauteed escarole. I didn’t have any chicken broth so I substituted white wine and added a knorr chicken boullion cube. In addition, I added a small shallot and 1 clove of garlic. I also made it in the oven instead of in a crockpot. My picky 8 and 3 year olds both ate it as did my husband who doesn’t like most chicken dishes. This is a fabulous dish and I thank you for posting the recipe.

    Also, I’m curious to know what changes would make it paleo friendly?ReplyCancel

  • Sarah K - October 29, 2012 - 9:08 am

    I made this last night for my family and it was wonderful! I didn’t think my crockpot was large enough for 6 servings, instead I used the oven directions at the end. I used colby and parmesan for the sauce and provolone/honey ham inside the breasts. It was fabulous! This recipe is going in my dinner rotation now 🙂 Thank you!ReplyCancel

  • Janie - November 1, 2012 - 12:29 pm

    I’m just curious to know what extra seasonings you used? In the photo on the top red pepper flakes and green-? Also, is the chicken supposed to be covered with sauce? Or do I just have a lot? Thanks! Can’t wait until it’s done cooking!ReplyCancel

  • Stephanie - July 15, 2015 - 11:19 pm

    This looks delish! Wondering if you wanted to freeze it could you freeze before making sauce and putting in crock pot. I want to take it on vacation and want to have as much done as possible so I can “vacation” too.ReplyCancel