{recipe: crockpot chicken cordon bleu}

Happy weekend everyone!

Today I have a super delicious recipe for you guys to try out; Crockpot Chicken Cordon Bleu! I’m sure many of you may have tried one version or another of this delightful dish. It’s one of my favorites---cheese, ham, & chicken---yum! Such a great combo of flavors. I decided to put my own spin on this traditional dish and came up with a recipe I think you might enjoy. I switched out the swiss for some smoked gouda and added a special sauce that is unbelieveable delicious (seriously---I had to stop myself from licking the crockpot). Give it a go and see if your tastebuds are as impressed as mine were.

crockpot chicken cordon bleu:

Servings: 4 – 5

Source: Jkrabbits INC Kitchen

Chicken Ingredients:

4-6 boneless, skinless chicken breasts

4-6 slices of smoked gouda

4-6 pieces of thinly sliced honey ham

1/4 to 1/2 cup of all-purpose flour to dredge the chicken in

garlic salt & pepper to taste

italian herbs

Sauce Ingredients:

1 cup milk

1 cup whipping cream

1 cup chicken broth

1 & 1/2 cups of grated colby cheese

1/2 cup of grated parmesan cheese

2 tablespoons of butter

2 teaspoons white granulated sugar

2 large tablespoons of flour

3 tablespoons of dry white wine

2 tablespoons of minced onions

1 tablespoon of minced garlic

1/2 teaspoon of pepper

1 teaspoon of garlic salt

1/2 tablespoon of dried italian herbs

1/4 cup of sliced button mushrooms (optional)

How To:

Step 1: Place chicken breasts between two sheets of plastic wrap and using a mallet (or whatever your have around---for me it was a wine bottle...haha), pound each chicken breast to 1/4″ thickness.

Step 2: Season each piece of chicken with garlic salt, pepper, and italian herbs.

Step 3: Place 1 gouda slice and 1 ham slice on each breast, then roll up (tucking loose ends in) and use a toothpick to secure.

Step 4: Dredge each chicken roll in flour & shake off any excess.

Step 5: In a skillet, add a few tablespoons of olive 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 until golden brown.

Step 6: Meanwhile, in a small saucepan over medium heat melt the butter, then add the garlic salt, pepper, italian herbs, onions, garlic, and sugar.

Step 7: Add the flour and whisk in quickly until the roux is bubbly and smooth.

Step 8: Add the chicken broth, cream, milk, & white wine.

Step 9: Continue whisking over med. heat until it has thickened – about 10 minutes.

Step 10: Turn heat to low and then add the grated cheeses.

Step 11: Stir well until smooth and creamy.

Step 12: Add the mushrooms now and anything else you’d like to include.

  

Step 13: Place the chicken rolls into the slow cooker and pour the sauce over top until covered.

Step 14: Cover with lid then allow to cook on low for 5-6 hours, or high for 3-4 hours. The chicken is done when it falls apart easily when forked.

Step 15: Remove from crockpot and place on a nice plate. I put mine over spinach so my guests could enjoy some greens with their meal.

I was surprised at how tender the chicken was after cooking. And the flavors were beyond amazing! This definitely makes my list of favorite recipes. Hopefully it will make yours too J

Good day friends!

Mrs. E