Chicken Cordon Bleu made in the slow cooker is easy to make. Chicken rolls are stuffed with ham and swiss cheese then slow cooked in a thick and creamy soup. You can also make Cordon Bleu casserole by layering the ingredients in a slow cooker instead.
Using a meat mallet pound the chicken breasts until very thin (small chicken breasts work best for this).
Season both sides of each chicken breast with the Lawrey's seasoned salt and ground pepper.
Make the chicken rolls by laying one slice of ham on top of the chicken fillet and topping the ham with a slice of Swiss cheese. Roll the chicken up from the narrowest end to encase the ham and cheese within the chicken breast. Use one or two wooden toothpicks to secure the stuffed chicken roll.
Place the stuffed chicken rolls into the bottom of a 6-quart crock pot in a single layer.
In a bowl or a 4 cup spouted measuring cup mix the cream of chicken soup, milk and a ½ teaspoon of ground black pepper.
Pour the soup mixture over the chicken rolls.
Place the lid on the crock pot and cook on high for 3 to 4 hours or low 5 to 6 hours.
Right before serving lay a slice of Swiss cheese over each chicken roll and recover the crock pot. Heat until cheese is melted. Before serving remove the toothpicks from each chicken roll!
Serve over a bed of cooked white rice.
Makes 4 servings.
If chicken breasts are very large or thick carefully slice them in half lengthwise to make 2 thin chicken fillets or cutlets before pounding them thin.
Cooking time will depend on the size of the chicken breasts used.
Larger and thicker chicken breast pieces will require a longer cooking time no matter what setting you are cooking on.
You could also make the stuffed chicken rolls and freeze them for any easy chicken freezer meal.