Slow Cooker Chicken Cordon Bleu
by Jessica Skankey

1 (10.75-oz) can cream of chicken soup

1 cup milk

6 boneless, skinless chicken breast halves (or just 3 chicken breasts – I even put them in frozen)

4 oz sliced ham

4 oz sliced Swiss cheese

1 (8-oz) package herbed dry bread stuffing mix

¼ cup butter, milted




In a small bowl, combine cream of chicken soup and milk. Pour enough of the soup into

a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of

ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to

distribute between layers. Sprinkle the stuffing on top and drizzle butter over stuffing. Cover

and cook on low 4-6 hours, or 2-3 hours on high.

Makes 6 servings.


From Six Sisters’ Stuff cookbook, pg.62