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large cooked chicken pieces and small pink ham cubes coated in smooth pale Swiss-cheese sauce with a light layer of golden toasted panko crumbs on an ordinary plate, with no rolled breaded cutlet, toothpicks or garnish
Andre Lewis

Crockpot Chicken Cordon Bleu

This crockpot cordon bleu keeps the chicken in pieces, with ham, Swiss and Dijon giving it the familiar flavor without trying to keep a breaded roll crisp inside a closed cooker. A small pan of toasted crumbs supplies the crunch at serving time. Add the ham near the end, then build the cheese sauce from the cooking liquid after the chicken comes out. The Swiss melts off the heat, keeping the sauce smooth enough to coat the meat instead of pulling into rubbery strings.
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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 fat from the cooking liquid and measure exactly 1 1/2 cups, adding only as much of the additional 1/2 cup broth as needed to reach that amount; reserve any excess. Melt sauce butter in a saucepan, whisk in flour and cook for 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.