Go Back

Slow Cooker Chicken Cordon Bleu

This dish features tender chicken breasts layered with ham and melted Swiss cheese, coated in crispy breadcrumbs, and cooked slowly in a crockpot. The result is a juicy, cheesy, and crispy-edged entrée with a rich, comforting flavor and elegant appearance, perfect for busy weeknights or special occasions without much fuss.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4
Course: Main Course
Cuisine: French-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless chicken breasts thick, about 1.5 cm
  • 8 slices black forest ham thinly sliced
  • 4 slices Swiss cheese or substitute with Gruyère
  • 1 cup panko breadcrumbs for extra crunch
  • 3 tbsp unsalted butter melted
  • 2 eggs beaten eggs for breading
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 pinch paprika optional, for color

Equipment

  • 6-quart slow cooker
  • Small shallow dish
  • Tongs
  • Sharp knife
  • Meat thermometer

Method
 

  1. Start by slicing each chicken breast horizontally into two thinner cutlets, about 1.5 cm thick, and season them with a pinch of salt and pepper.
  2. Set up a breading station: in one shallow dish, beat the eggs; in another, combine panko breadcrumbs with melted butter, paprika, and a pinch of salt for flavor.
  3. Dip each chicken cutlet into the beaten eggs, ensuring it's coated evenly, then transfer it to the breadcrumb mixture, pressing gently to adhere the crispy coating.
  4. Layer the bottom of the slow cooker with slices of ham, overlapping slightly to cover the surface.
  5. Place the breaded chicken cutlets on top of the ham layer, overlapping if necessary, to fit all four pieces comfortably.
  6. Top each chicken piece with slices of Swiss cheese, covering the surface completely for gooey meltiness.
  7. Cover the slow cooker and set to low. Cook for 3 to 4 hours, until the chicken is opaque and juices run clear, and the cheese is bubbling and melted.
  8. Once cooked, carefully remove the chicken pieces using tongs, and arrange them on a baking sheet if you wish to crisp the breadcrumb coating further.
  9. Broil the chicken for 2–3 minutes until the breadcrumb edges are golden and crispy, watching closely to prevent burning.
  10. Let the chicken rest for 5 minutes to settle the juices, then slice if desired and serve hot, spooning any melted cheese from the bottom for added richness.

Notes

For extra flavor, add a splash of white wine or chicken broth in the slow cooker before cooking. If you prefer a lighter coating, use crushed Ritz crackers instead of panko breadcrumbs. The broiling step adds a delightful crispy finish to the breadcrumb coating for a restaurant-quality touch.