I have never eaten chicken cordon bleu. Ever. I've heard great things about it, and I've been interested in giving it a try, but it seems that every recipe I've found calls for bleu cheese. I don't like bleu cheese. So I've steered clear. But when I found this particular recipe over at A Year of Slow Cooking that didn't call for even a HINT of bleu cheese, I jumped on it! I mean chicken wrapped around ham and gooey cheese? I'm all over that (have you noticed yet that I really love me some ooey, gooey cheese?)
The sad part? I didn't use presliced cheese. I used block cheese that I sliced myself. Apparently too thick. Because the cheese all melted right out of the chicken and into the sauce. So I couldn't even tell it was there. It was a sad moment when I discovered that. Next time I'll know. Use thin (like paper thin) slices if you want that ooey gooey goodness.
And oh how I long for that ooey gooey goodness!
...4 boneless, skinless chicken breasts...4 slices Ham
...4 slices Cheese (I used mozzerella)
...1 can Cream of Chicken Soup
...2 T. milk
Prepare your crockpot by greasing the bottom and sides with cooking spray. One at a time, place each chicken breast in a gallon size Ziploc bag and pound thin. Remove from the bag and place 1 slice of ham and 1 slice of cheese on top of each breast. Roll up chicken breast and place seam side down in the crockpot. In a small bowl, wisk together the milk and cream of chicken soup until smooth. Pour mixture over the chicken breasts. Cook on low for 6-7 hours.