Crockpot Chicken Cordon Bleu

Yesterday I made chicken cordon bleu from A Year of Crockpotting. It was very good, Kevin and I both enjoyed it, so did Carson... well the chicken part anyway. Definitely another keeper! Its a little more work than most crockpot recipes tend to be, but its worth it every once in a while.

Chicken Cordon Bleu

4 chicken breast halves, pounded thin
4-8 slices of ham
4-8 slices of swiss cheese

1 can of your favorite cream-of-something soup + 2 T low fat milk
OR
1 T butter
3 T flour
1/2 cup low-fat milk
1/2 cup chicken broth
1/4 t salt
1/4 t black pepper

Spray crockpot with cooking spray. (I forgot to do this... don't forget when you make it)

Pound chicken breasts flat. Put a slice of the ham and a slice of the swiss cheese on the chicken breast and roll it up. (I secured mine with toothpicks) Put it into the crockpot, seam side down. If desired, top with another piece of ham and cheese. Continue with the other pieces. It's okay to stagger-stack the chicken. It will still cook nicely for you.

If you are making your own "special soup," make a roux on the stovetop with the butter and flour, and whisk in the broth, milk, and spices. Pour on top of the chicken. (this is what I did since I'm not buying cream soups anymore)

OR open a can of cream-of-something soup. Pour into crockpot. Put the 2T of low fat milk into your empty can and swirl it around to get the remaining soup stuck inside the can.

Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has begun to brown on top.