Today, it's Chicken Cordon Bleu from Chef-In-Training. Of course, I did a little tweaking. I had to find a way to get some vegetables in there.
Chicken Cordon Bleu in a Pot
Ingredients4 skinless, boneless halves (frozen)
1 (10.5 ounce) can condensed cream of
1 cup 1 percent milk
4 slices of ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix (Used Arnold brand)
1/4 cup butter, melted
8 oz. frozen peas and carrots
- Whisk together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
- Add some of the peas and carrots into the sauce.
- 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. Add peas and carrots as possible, trying to keep them in the liquid.
- Sprinkle the stuffing on top, and drizzle butter over stuffing.
- Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High. My crockpot runs really warm so I set it on low for 4 hours and let it warm for another 3. I thought it was too soupy looking so I left the lid off and let it evaporate for about 1 hour.
We liked it. DH gave it a 5 out of 5. I gave it a 4 out of 5. So that's a 4.5 for us - we'll be serving this again!
Next time - add double the peas and carrots to the bottom. They were awesome and cooked up no problem.