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Unstuffed Chicken Cordon Bleu - Crockpot (America's Test Kitchen) Recipe

4.8 stars - based on 2 votes
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This recipe for Unstuffed Chicken Cordon Bleu - Crockpot (America's Test Kitchen), by , is from Bowman Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lindsay Merrill


1/2 cup chicken broth
2 Tbs Dijon mustard
1 Tbs instant tapioca
1 tsp minced garlic
1/4 tsp dried thyme
Salt and pepper
4 (6- to 8-ounce) boneless, skinless, chicken breasts, trimmed (or 3 slightly larger breasts)
8-12 thin slices deli ham (depending on size of ham slices)
4-6 slices deli Swiss cheese
1/4 cup heavy cream

Cooked egg noodles or rice.

1. Combine broth, mustard, tapioca, garlic, thyme, and 1/2 tsp pepper in slow cooker. Season chicken with pepper. Working 1 breast at a time, stack 2-3 slices of ham on counter, slightly overlapped; lay chicken in center of slices. Fold ham around chicken and arrange in slow cooker. Cover and cook until tender, 2 to 3 hours on low.

2. Top each chicken breast with 1-1 1/2 slices cheese. Cover and cook on high until cheese is melted, about 5 minutes.

3. Transfer chicken to serving dish. Whisk cream into braising liquid and cook on high, whisking constantly, until smooth, about 1 minute. Season with salt and pepper to taste. Serve chicken with sauce over egg noodles or rice.

Personal Notes:
Personal Notes:
This is delicious. I love chicken cordon bleu but I don't really like breading. I also really like the higher ratio of ham, cheese, and sauce to chicken in this recipe than in normal chicken cordon bleu.

One note: This recipe can get really salty really quickly. I found the easiest way to control the salt level is to just season the chicken with pepper instead of salt like usual. Add salt at the end if the sauce needs it, but the ham and cheese are salty as is.




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