Saturday, August 23, 2008

CrockPot Chicken Cordon Bleu

  • 4 chicken breast halves, pounded thin
  • 4-8 slices of ham
  • 4-8 slices of swiss cheese
  • can of your favorite cream-of-something soup
  • 2 T low fat milk
  1. Use a 4qt oval CrockPot, or increase the recipe to 6 or 8 breast halves for a 6 qt Crock Pot (if 6, don't increase soup. if 8, add another can.)
  2. Spray crockpot with cooking spray.
  3. Pound chicken breasts flat (put them in a ziplock before you pound so chicken juice doesn't spray all over the kitchen).
  4. Put a slice of the ham and a slice of the swiss cheese on the chicken breast and roll it up.
  5. Put it into the crockpot, seam side down. If desired, top with another piece of ham and cheese.
  6. Continue with the other pieces. It's okay to stagger-stack the chicken. It will still cook nicely for you.
  7. Open can of cream-of soup. Pour into crockpot.
  8. 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.
  9. 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.

Found On: A Year of CrockPotting