Due to the many requests for the recipe tonight when I mentioned our dinner on Twitter, I’m sharing my recipe for Crockpot Chicken Cordon Bleu. I originally got the idea from FamilyCrockpotRecipes, but made my own modifications. Heaven forbid I do anything by the book!
Here’s what I did:
3 boneless chicken breasts, pounded flat
3 slices swiss cheese
3 slices provolone cheese
6 thin slices ham (practically shaved)
2 Tbs butter
2 cans cream of mushroom soup
1 soup can milk
salt, pepper, onion powder, garlic powder to taste
Lay out the flattened chicken breasts and take one slice of swiss cheese, folded in half and lay over the largest end of the chicken breast. Pile on two slices of ham, then follow with the provolone cheese, also folded in half. Roll the chicken breasts up, then secure with toothpicks. (I was out of toothpicks, but uncooked spaghetti noodles work just as well)
Melt the butter in a frying pan on medium-high heat and brown the outside of the chicken. Place it in the crockpot, then pour the two cans of soup and the can of milk over top. Add your salt, pepper, garlic powder and onion powder, then throw on the lid. I let it cook for two hours on high, then dropped it to low for 3 hours, even though the original recipe called for 5 hours on low. I have a serious fear of undercooked chicken.
I served it over white rice, using the rest of the sauce as a gravy. Some of the cheese oozed out into the sauce and gave it an amazing flavor!
It was a huge hit, especially with hubby. He tends to complain about being sick of the same stuff, then gripes about not liking anything new, so this was a pretty big deal to satisfy him. This one will definitely be making our regular dinner rotation from now on!
Image courtesy _e.t ar Flickr[ad#posts]