I have always wanted to make chicken cordon bleu myself and finally did it, this time in the slow cooker! It is definitely not healthy for you, but I figured I’d make it about 1-2x a year and if I made it, I will have known the exact ingredients in it (no preservatives and fake chemicals) versus buying it frozen or in most restaurants. This came out of my Crock Pot Favorite Slow Cooker Recipes Book (c) 2010. It is really tasty. Once I seasoned it in the bag, I added additional pepper to them. It IS on the heavy side so just eat less of it! Makes 4 servings. ENJOY!
- 1/4 cup all-purpose flour
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 boneless chicken breasts, lightly pounded
- 4 slices ham (We used deli ham)
- 4 slices Swiss cheese
- 2 tablespoons olive oil
- 1/2 cup white cooking wine
- 1/2 cup chicken broth
- 1/2 cup half-and-half
- 2 tablespoons cornstarch
- Combine flour, paprika, salt and pepper in a resealable plastic bag and shake well, set aside.
- Place flattened chicken on cutting board, skin side down. Please 1 slice ham and 1 slice cheese on each piece. Fold chicken up to enclose filling and secure with toothpick. Place in bag with seasoned flour and shake gently to coat.
- This is where I took the chicken out of the bag and added a little more pepper.
- Heat oil in large skillet over medium-high heat until hot. Add chicken, skin side down. Brown on all sides. Transfer to slow cooker.
- Remove skillet from heat and add wine. Cook and stir to loosen browned bits (A.K.A. Deglazing). Pour into slow cooker. Add broth. Cover and cook on LOW 2 hours.
- Remove chicken with slotted spoon. Cover with aluminum foil to keep warm.
- Mix together half-and-half and cornstarch. Add to cooking liquid.
- Cover, cook on LOW for 15 minutes longer or until sauce has thickened.
- To serve, remove toothpicks, place chicken on plates and spoon sauce around chicken, with extra sauce if desired.