CrockPot Chicken Cordon Bleu
Day 219.
This sounds fancy. It is.
But it is also incredibly easy and fast to assemble.
You should make it.
Right now.
Jacqueline, who doesn't have a blog, but is thinking of starting one (and we should really edge her on...psst. Jacque... all the cool kids are doing it) sent me this recipe a few weeks ago. I made some tweaks, but this is still most definitely her recipe. It's delicious.
The Ingredients.
--4 chicken breast halves, pounded thin
--4-8 slices of ham (I used honey smoked turkey breast because of the whole PORK thing, which I've been told tastes the same. If it doesn't, please don't burst my bubble. I feel fragile today)
--4-8 slices of swiss cheese
--can of your favorite cream-of-something soup
--2 T low fat milk
UNLESS you're a crazy California hippie like me. Then you can use instead:
--1 T butter
--3 T flour (Pamela's)
--1/2 cup low-fat milk (soy in our case)
--1/2 cup chicken broth
--1/4 t salt
--1/4 t black pepper
The Directions.
I used a 6qt oval Smart-Pot for this recipe. A 4qt would have been better. My crock wasn't full enough. If you only have a large, consider upping to 6 breast halves--(psst. if you do up it, you don't really need another can of soup. Unless you do 8 halves. Then you should use another).
Spray crockpot with cooking spray.
Pound chicken breasts flat (put them in a ziplock before you pound so chicken juice doesn't spray all over the kitchen grossing you out, and necessitate a call to the local Hazmat team).
Put a slice of the ham and a slice of the swiss cheese on the chicken breast and roll it up. Put it into the crockpot, seam side down. If desired, top with another piece of ham and cheese. Continue with the other pieces. It's okay to stagger-stack the chicken. It will still cook nicely for you.
If you are making your own "special soup," make a roux on the stovetop with the butter and flour, and whisk in the broth, milk, and spices. Pour on top of the chicken.
or! open can of cream-of soup. Pour into crockpot. Put the 2T of low fat milk into your empty can and swirl it around to get the remaining stuck on good stuff. Pour that in, too.
Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has begun to brown on top. I took ours out for exactly 4 hours on high. It was cooked through, but could have stayed in longer to gain some color.
The Verdict.
This is very good. I liked that it wasn't breaded---I've ordered Cordon Bleu in restaurants before and the breading on it reminded me of a frozen chicken patty and it grossed me out. This was tender and quite flavorful. Adam is excited to take leftovers for lunch.
We ate rather late, and the kids didn't get to try it yet, but they will for lunch.
Thank you, Jacque, for sending this to me/us!
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Stef, from The Cupcake Project has launched a VERY cool new blog where she interviews Food Bloggers. She has done some amazing interviews with some *very* talented and famous people, and today she included me. I am so not worthy, but Stef made me sound like I was. Thank you, Stef! Click on over and leave a comment. Everybody likes comments.
I just found your blog!! what a gold mine for this gluten free, hates to cook, mom!
ReplyDeleteI love the gluten free can you also try no MSG. MSG if found in so many things like ranch dressing. I also found you today and will be making the mac and cheese.
ReplyDeleteOo this looks good. I think I'll try it tomorrow night.
ReplyDeleteBeing gluten free you probably know this already but had to share anyway just in case. Progresso's Creamy Mushroom soup is gluten free and could be used in this recipe with great success. It's not as thick as Campbell's but it tastes great in recipes & I've used it wherever I've used the Campbell's. In fact Progresso labels their products with ANY of the gluten containing offenders so if WRBO aren't listed, it's safe.
ReplyDeleteThanks for another addition to my family menu! In fact I have 3 of your recipes on our menu this week! Can you tell I'm gearing up for school?
I am going to have to give this a try.. I love chicken cordon blue..
ReplyDeleteI love Chicken cordon bleu! And I haven't had it in years since we no longer eat pork either. I never thought to make it with turkey ham instead of pork ham - DUH!!! Thanks for turning my brain on for me! I feel a chicken cordon bleu coming up in next weeks menu......
ReplyDeleteOh my that looks delicious. I am going to try this. Thank you for sharing.
ReplyDeleteYou are the best! I haven't used my crockpot for a few weeks, so when I loaded it up this morning I thought of you. I like the sound of this chicken, will give it a try. Easy!
ReplyDelete"Cream of whatever soup" - that's the way it is in our house! Daughter doesn't like mushroom, dad doesn't like celery, so it's usually cream of chicken or cream of potato. Unless daughter is away at school, in which case mushroom will do.
ReplyDeleteI love your blog and was so surprised when I was one of ther winners for the crock pot contest...thank you soooo much
ReplyDeleteI do believe that the crockpot diet works really well with boxed wine. I'm making the Chicken Cordon Bleu tomorrow.
ReplyDeleteSo you do know that most recipes for Cordon Bleu do not bread the chicken? That is some weird American adaptation that makes it sickening. This is AWESOME. Of course I will add the pork because I am obsessed with bacon enough for everyone on the planet! Thanks for a great blog, I never knew there were so many ways to use my CRACK POT! (Seriously that is what we call it here...)
ReplyDeleteLove the blog. I cannot wait to try some cooken. I am a little sad that it is Aug. and I am just finding you insteed of in Jan.
ReplyDeleteI can't even tell you how excited I am to have found your blog. I have spent the last hour looking through your recipes and I think I may have died and gone to heaven. Seriously, cheesecake in a crockpot!!!! you are a genius. I am absolutely overwhelmed by the possibilities that have just been opened up to me - and my husband will be thrilled to have some "real" food after a month of "can't do anything to heat the house up" salads.
ReplyDeleteI am so glad that you are doing such an excellent job at keeping your resolution...it just isn't going to help me keep my resolution to be more frugal 'cause now I desperately want to go out and by a least one more crockpot so I can make dinner and desert at the same time :)
I am a crazy California hippie like you. Thanks for adding the alternate for the soup.
ReplyDeletelove, Love, LOVE your blog! I have a fabulous recipe for a very easy tomato-basil soup. I would love to share it with you, just let me know...
ReplyDeleteSOunds really yummy...Can't wait to try this one! Thanks.
ReplyDeleteI make a similar receipe that I found on another website called "Fake Chicken Cordon Bleu". I buy thinly sliced chicken (if u can find it) to cut out the time for "pounding" and roll it up w/the cheese and/or ham and use toothpicks to hold it together. I make a seperate batch that uses cream of chicken soup and swiss cheese, and then for my husband I use cream of mushroom soup with provolone cheese. I know it's a hit when my picky 17 yr old son goes back for seconds.
ReplyDeleteYummy - can't wait to try this one! Love your blog - check it every morning for dinner ideas!
ReplyDeleteKim
i made this last night for supper and my husband all but licked the plate clean! we loved it ... thanks for the great recipe!!
ReplyDeleteI also forgot to mention that I make white rice with this and put the chicken and some juices on top of it. Very good!!
ReplyDeleteJoelle, and MizKitty, I'm so glad that you enjoyed it! we did, too.
ReplyDeletexoxo
steph
Oh what a wonderful site you have. This dish was so easy to do, smelled delicious and was great with the honey smoked turkey. I love the fact you make suggestions within a recipe. A new fan.
ReplyDeleteThanks so much for this recipe! I made it and everyone ate it! Big thing in my house.;)
ReplyDeleteHiya! You are a new hero in our house! LOL! I made this for Sunday dinner and the family went NUTS for it! It was even declared that I must take the ingredients to make this on our self catering holiday in a couple of weeks. Hubby wants to spend a day out in Italy looking at beautiful things and then come back to the chalet to THIS for tea (supper)! Thought You'd get a kick out of that one! LOL!
ReplyDeleteOh, I can't wait to try this - I don't bread my cordon "almost" bleu and I am glad yours isn't either. Oh and thanks for the california hippy variation (although I am a earthy crunchy midwesterner!)
ReplyDeleteMy husband LOVED this and requested that we make it again! He's kinda a picky eater so that makes me happy since it's so easy lol. Even my 18 month old loved it and he's super extra picky :)
ReplyDeleteThis sounds delish! Another thanks for the non-canned sauce option, but from a North-eastern "granola"...I think the preference for home-made, natural, lower sodium, non-MSG, GF, excetera is not regional, but thanks for the laughs :)
ReplyDeleteWe use turkey bacon in place of ham! Jennie O is gluten free! :D
ReplyDeleteMade this last night... it was fab! I just ate leftovers and they were fab! I used cream of mushroom and used a little more milk. It's just me so I make crockpot meals and use them to have several servings through the week. This is the first recipe I've used off your blog and, I just realized you posted it on my birthday day. I will take it as a good sign!
ReplyDelete