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Crockpot Chicken Cordon Bleu on a plate
Andre Lewis

Crockpot Chicken Cordon Bleu

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Prep Time 25 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken breasts cut into 2-inch pieces
  • 1 cup low-sodium chicken broth
  • 1/2 cup additional low-sodium chicken broth used only if needed for sauce
  • 1 tbsp Dijon mustard
  • 1/4 tsp dried thyme
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 6 oz fully cooked ham cut into 1/2-inch cubes
  • 3 tbsp unsalted butter for sauce
  • 3 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 6 oz Swiss cheese freshly grated
  • 1/2 cup panko breadcrumbs
  • 1 tbsp unsalted butter for crumbs

Method
 

  1. Place chicken, broth, Dijon, thyme, salt and pepper in a 5-quart slow cooker. Cover and cook on low for 2 1/2 to 3 1/2 hours, checking chicken from 2 1/2 hours and removing pieces as they reach 165°F.
  2. During the final 20 minutes of cooking, add ham to the hot broth and heat it to 165°F. Transfer chicken and ham to a covered serving dish and strain the cooking liquid.
  3. Melt crumb butter in a small skillet and toast panko over medium heat for 3 to 4 minutes until golden, stirring often. Set aside.
  4. Skim cooking liquid and measure exactly 1 1/2 cups, adding from the additional 1/2 cup broth only as needed; reserve excess. Melt sauce butter in a saucepan, whisk in flour and cook 1 minute.
  5. Gradually whisk the measured cooking liquid and milk into the flour mixture. Simmer for 3 to 4 minutes until smooth and thickened, then switch off the heat and stir in Swiss until melted.
  6. Fold chicken and ham into the hot cheese sauce. Divide among 6 servings and add the toasted crumbs evenly just before eating.