I adore using the slow cooker in the winter months, well, actually all year long but in the winter I can make an easy and hearty meal that my family will love. Today I give you a Slow Cooker Mushroom Chicken Cordon Bleu. A delicious masterpiece of a weekday meal. It is actually very easy, just a little forward thinking is all it takes.
I love a meal that is made in the slow cooker that has it’s own delicious gravy. So easy to make and so easy to serve. This meal would go so nicely on egg noodles or even rice.
The chicken gets nice and tender when it is slowly cooked and the delicious black forest ham and swiss cheese in the center adds so much flavor.
All of this is smothered in a beautiful mushroom gravy and all made so simple in your slow cooker.
The Recipe

Slow Cooker Mushroom Chicken Cordon Bleu
A delicious and easy chicken cordon bleu with a mouth watering mushroom gravy.
Ingredients
- 4 skinless, boneless chicken breasts, pounded out flat
- 4 slices black forest ham
- 4 slices swiss cheese
- Salt and pepper
- 1 Tbsp. butter
- 1 Tbsp. canola oil
- 1/2 tsp. each dried thyme and tarragon
- 1/4 tsp. pepper and 1 tsp. salt
- 1-10 oz. cream of mushroom soup
- 1/2 cup half and half cream
- 1/2 cup sliced mushrooms
- Toothpicks
- Mashed potatoes
Instructions
- Lay the pounded out chicken flat. Place one slice of ham and one slice of swiss cheese towards the top of the chicken and start to roll there, tucking in the sides if you can and securing with toothpicks. Generously salt and pepper the chicken on all side.
- Heat the oil and butter in a large skillet over medium heat and brown the chicken on all sides. Place the chicken in a slow cooker.
- Meanwhile whisk together the mushroom soup with the cream, adding in the thyme, tarragon, salt and pepper. Pour over the chicken and top with the mushrooms.
- Cook on low for 4-5 hours. Transfer chicken to a cutting board and remove the toothpicks and slice in 3/4" slices. Serve over the mashed potatoes with the mushroom gravy.

Comments & Reviews
Linda | Brunch with Joy says
Tara – this dish is too good to be true! Slow cooking meals is the best especially after a long day at work.
Noshing with the Nolands says
Thank you so much Linda!
Old Fat Guy says
This recipe reminds me of a mushroom chicken casserole my mother used to make. I will have to give it a try.
The Old Fat Guy
Noshing with the Nolands says
I hope you enjoy it, thanks for coming over!!
BRIAN QUINNELL says
SOUNDS VERY EASY ALSO LOOKS GOOD I WILL MAKE THIS THE ONLY PROBLEM I HAVE ARE THE INGREDIENTS I CAN’T SEEM TO BUY SOME OF THEM OVER HERE IN THE U.K
Noshing with the Nolands says
What ingredients can’t you find? I could offer a substitution for you.
jill says
Half and half is 10% cream – single cream in the UK. Black forest ham is any thinly sliced ham that you would use in sandwiches. Here is has a black edge to it but as far as I can tell it doesn’t add anything to the flavour.
Noshing with the Nolands says
Thank you Jill, hope that helps him!
Maureen | Orgasmic Chef says
I love all that sauce surrounding that meltingly soft chicken and ham and cheese. What a lovely dinner!
Noshing with the Nolands says
Thanks so much Maureen!
jill says
Another one for a later menu. Looks quite yummy
Heather says
Is there a way to freeze this for future meals?
Tara Noland says
For sure you can freeze this, in any air tight container!
Barbara says
Can the chicken be browned the night before?
Tara Noland says
I would say yes, and then well wrapped and refrigerated.