Sunday, January 22, 2012

Slow Cooker Chicken Cordon Bleu

I tried another pinterest recipe today, and it turned out really well.  Here is the original recipe.

Also, just a quick note ... if you don't have a slow cooker, you can bake this in the oven at 350 for 60 minutes or until chicken is tender when poked with a fork.

  • 4-6 Boneless, skinless Chicken Breasts
  • 4 to 6 slices Swiss or Provolone cheese
  • 4 to 6 thin slices smoked ham
  • 1/4 to 1/2 cup all-purpose flour to shake the chicken in 
Homemade Sauce Ingredients:
  • 1 cup milk
  • 1 cup whipping cream
  • 1 cup chicken broth
  • 1 1/2 cups Cheddar, Swiss or Colby shredded cheese
  • 1/2 cup of shredded Parmesan cheese (optional)
  • 2 tablespoons butter or use 1 tablespoon butter and 1 tablespoon bacon grease (more is needed)
  • 2 heaping tablespoons flour
  • 1/2 tsp. onion powder or use sauteed onions instead (I didn't have onion powder, so I used garlic powder instead)
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • 1/4 to 1/2 teaspoons red pepper flakes (opt)
  • 2 teaspoons white granulated sugar
Instructions for Preparing Chicken:
  1. Place chicken breasts between sheets of plastic wrap. Using a mallet, pound each chicken breast to 1/4″ thickness. 
  2. Season each piece of chicken with salt & pepper.
  3. Place 1 cheese slice and 1 ham slice on each breast. (I would suggest using 2 slices of cheese to 1 slice of ham.  I only used 1 of each and didn't seem like it was enough cheese.)
  4. Roll up each breast (tucking loose ends in if necessary) and using a toothpick, secure the ends.
  5. Dredge each in flour & shake off any excess.
  6. Photobucket
  7. In a skillet, add a few tablespoons of oil and turn your heat to med/high. When the oil is hot, carefully place your chicken rolls in the skillet and brown both sides of the chicken until nice and golden brown.
  8. Photobucket
    Directions for Sauce:
  • Over medium heat, melt butter and add the milk, whipping cream, chicken broth, salt, pepper, pepper flakes, onion powder and the sugar.
  • Whisk together.
  • Add the flour, and stir quickly until the roux is bubbly and smooth.
  • Continue whisking over med. heat until it has thickened – about 10 minutes. Turn heat to low!
  • Add the grated cheeses. (Cheddar, Colby, Swiss & Parmesan).
  • Stir well until nice and smooth and creamy.
    Note:  If the sauce seems a bit too thick after all the cheese has been added, simply add a bit of chicken broth or milk and stir well. This sauce should not be as thick as pancake batter. You will want it a bit thinner. If you want additional seasonings add them now.
    Pour the sauce over top the browned chicken in the slow cooker and cover with a lid.
    CAUTION: Every slow cooker – cooks differently! When the chicken is fork tender, and falls apart easily…it is done.
    Approximate cooking time: Heat on low for 5 to 6 hours or on high for 3 to 4 hours. Stir sauce in slow cooker occasionally. 
    Alternate sauce: If you don't want to do the homemade sauce, you can also use 2 cans of Cream of Mushroom soup and 1 can of milk together to take the place of the homemade sauce. I paired our Chicken Cordon Bleu with mashed potatoes (because I didn't want that yummy sauce going to waste) and green beans. So good!!!

No comments: