Slow Cooker Creamy Chicken Cordon Bleu Chowder Recipes

SLOW COOKER CHICKEN CORDON BLEU RECIPE

Steps:

• In a jug, combine the milk, cream of chicken, and garlic.
• Pour 1/4 of the cream of chicken mixture into the slow cooker.
• Layer half of the ham over the top of the cream of chicken.
• Add the chicken breasts.
• Top with the remaining ham and the swiss cheese.
• Pour the rest of the cream of chicken mixture over the top.
• Top with the stuffing mix and scatter the butter over the top.
• Cook on low for 6 hours.
• Serve & Enjoy.

SLOW COOKER CHICKEN CORDON BLEU

Steps:

• Mix 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. 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 for 4 to 6 hours, or 2 to 3 hours on High.

CHICKEN CORDON BLEU CHOWDER

Steps:

• In 3-quart saucepan, hHeat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally.
• Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives.

SLOW COOKER CHICKEN CORDON BLEU

Steps:

• Place chicken breasts between 2 sheets of plastic wrap. Flatten to ¼" thickness. Season with a pinch each salt, pepper, and garlic powder.
• Fold cheese so it is about ½" narrower than ham. Place cheese on ham and fold in each of the long sides and then roll from one short end, burrito-style. This will help prevent the cheese from running out during the cooking process. Place one ham roll on a narrow end of each piece chicken and roll into a bundle.
• Wrap a piece of bacon lengthwise around each chicken bundle and secure with a toothpick. Ensure the bacon tightly covers the ends of the bundle as it will also help prevent leaky cheese. Place the bundles into slow cooker.
• Combine ½ cup water, bouillon and wine. Pour over chicken. Cover and cook 5-6 hours on LOW.
• Just before serving, remove chicken from slow cooker. If needed, strain cooking liquid and return to slow cooker. Switch heat to HIGH. Combine cornstarch with remaining ½ cup water. Stir ½ cup of slow cooker liquid into the cornstarch mixture to temper and then add that back to slow cooker. Stir well until sauce thickens.
• Serve chicken and sauce over rice.

SLOW COOKER CREAMY CHICKEN CORDON BLEU CHOWDER

Steps:

• Chop onion, ham, spinach, and garlic, and transfer to a large resealable bag or container.
• Add to the bag the chicken, dried thyme, and chicken broth (or use stock cubes or condensed chicken base- make sure to label how much water to add on cooking day!)
• Bag croutons and grated swiss separately, if desired. (They'll freeze great!)
• Add all soup ingredients except for half-and-half, croutons, and swiss cheese, to Instant Pot and secure the lid.
• If using frozen ingredients: Cook on High Pressure for 40 minutes with a Quick Pressure Release.
• If using thawed ingredients: Cook on High Pressure for 20 minutes, with a Quick PRessure Release.
• Use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.
• Add all ingredients except for half-and-half, croutons, and swiss cheese, to the slow cooker and secure the lid.
• Cook on low for 6 hours, high for 3.
• Once the vegetables are soft and the chicken is falling apart tender, use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.
• Add all ingredients, except for half-and-half, croutons, and grated swiss cheese, to a large pot.
• Bring to a boil, covered, over high heat.
• Remove the lid and turn down to a simmer.
• Cook, uncovered, stirring occasionally, for 1-2 hours or until the chicken is falling apart tender.
• Use 2 forks to shred in the soup.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.
• Add all soup ingredients except for half-and-half, croutons, and swiss cheese, to Instant Pot and secure the lid.
• Cook on High Pressure for 20 minutes with a Quick Pressure Release.
• Use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.
• Add all ingredients except for half-and-half, croutons, and swiss cheese, to the slow cooker and secure the lid.
• Cook on low for 6 hours, high for 3.
• Once the vegetables are soft and the chicken is falling apart tender, use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.
• Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
• Add the chopped onion and cook until soft, about 3 minutes.
• Add remaining ingredients except for half-and-half, croutons, and grated swiss cheese. Bring to a boil and then lower to a simmer, uncovered.
• Let cook, uncovered, for 40-50 minutes or until the chicken is falling apart tender.
• Use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.

SLOW-COOKER CORDON BLEU CHICKEN ROLLS

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; beginning in center of breast, gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• Place 1/2 ham slice and 1/2 cheese slice on each breast. Roll up, folding in sides. Place rolls, seam sides down, in single layer in slow cooker. In medium bowl, mix remaining ingredients; spoon over chicken.
• Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours 30 minutes.
• Remove rolls from cooker to cutting board. Beat sauce in cooker with wire whisk until smooth. Spoon about 1/3 cup sauce onto each of 6 plates. Cut each roll crosswise into thin slices; arrange on sauce.