Crock Pot Chicken and Ham With Swiss

Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

I have always loved chicken cordon bleu, but wanted a way to combine the flavors in an easy crock pot recipe. I actually used frozen chicken and ham in mine. I think the flavor turned out pretty good, but when I made this I thought the sauce was too thin, and I wasn't able to get it totally smooth. Any suggestions would be great!

Ingredients Nutrition

Directions

  1. Place chicken and ham in crock pot.
  2. Drizzle with olive oil.
  3. Sprinkle garlic, salt, thyme, and basil over the top.
  4. Cook on low for 4 hours.
  5. In saucepan, combine milk, butter, cream cheese, and Swiss cheese to make a sauce.
  6. Thicken with flour if desired.
  7. Pour into crock pot and cook another hour to 2 hours.

Reviews

(3)
Most Helpful

This was really good! My husband, which by the way is very picky asks me to make this all the time! We loved it here at my house and will make it again! Thank you

Princesspharm January 25, 2006

No Lumps! I heated the milk and butter over hery low hear stirring constantly with a whisk. Added the cream cheese in small portions, stirring in a zig-zag motion (stirring cheese in a circlular motion causes clumps) waiting for each bit of cheese to melt completely and warm up before adding more. Shredded the swiss rather than cubing it and added it bit my bit also, kept with the zig zag stirring and all over low heat. Use cornstarch mixed with cold water to thicken rather than flour. It took patience, but i came out smooth and creamy. All of that being said... With the effort it took to make the sauce coupled with the fact that the taste was only ok, next time i want cordon bleu, I'll make it the old fashioned way. The amount of effort required for the sauce negates the appeal of using the crockpot for the sake of ease.

Jamie Morales August 07, 2005

Mmmm, we had this for dinner tonight, and not a bit was left. This is a very easy recipe. I followed it closely--except I substituted all the dairy with low- or no-fat versions in the sauce. It never did smooth out, but I decided not to worry about it, either. When I checked it after an hour with sauce, there was a surprising amount of water (defrosting the chicken in the pot didn't help matters). I put in some pasta, which soaked up a lot of the liquid. Half an hour later it was done, and recieved with honors! My family ate every bit, and asked for more. I think next time, I will try steaming some broccoli to add to this rich dish. It's a definite keeper.

Chaeign December 19, 2003

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