{"id":259,"date":"2013-10-12T09:15:03","date_gmt":"2013-10-12T14:15:03","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=259"},"modified":"2018-03-22T21:41:30","modified_gmt":"2018-03-23T02:41:30","slug":"chicken-cordon-bleu-in-the-slow-cooker","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=259","title":{"rendered":"Chicken Cordon Bleu In The Slow Cooker *"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/10\/cordon-bleu-slowcooker1.jpg\"><img loading=\"lazy\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/10\/cordon-bleu-slowcooker1.jpg\" alt=\"cordon-bleu-slowcooker1\" width=\"800\" height=\"600\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/10\/chicken-cordon-blue-slowcooker2.jpg\"><img loading=\"lazy\" class=\"alignnone size-full wp-image-260\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/10\/chicken-cordon-blue-slowcooker2.jpg\" alt=\"chicken-cordon-blue-slowcooker2\" width=\"800\" height=\"600\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong> I have always wanted to make chicken cordon bleu myself and finally did it, this time in the slow cooker!\u00a0 It is definitely not healthy for you, but I figured I&#8217;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.\u00a0 This came out of my Crock Pot Favorite Slow Cooker Recipes Book (c) 2010.\u00a0 It is really tasty.\u00a0 It IS on the heavy side so just eat less of it! <span style=\"text-decoration: underline;\">Makes 4 servings.<\/span>\u00a0 ENJOY!<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>1\/4 cup all-purpose flour<\/strong><\/li>\n<li><strong>1\/2 tsp. salt <\/strong><\/li>\n<li><strong>4 boneless chicken breasts, lightly pounded<\/strong><\/li>\n<li><strong>4 slices ham (We used deli ham)<\/strong><\/li>\n<li><strong>4 slices Swiss cheese<\/strong><\/li>\n<li><strong>2 tablespoons olive oil<\/strong><\/li>\n<li><b>1 cup chicken broth<\/b><\/li>\n<li><strong>1\/2 cup half-and-half<\/strong><\/li>\n<li><strong>2 tablespoons cornstarch<\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li><strong>Combine flour and salt in a resealable plastic bag and shake well, set aside.<\/strong><\/li>\n<li><strong>Place flattened chicken on cutting board, skin side down.\u00a0 Please 1 slice ham and 1 slice cheese on each piece.\u00a0 Fold chicken up to enclose filling and secure with toothpick.\u00a0 Place in bag with seasoned flour and shake gently to coat.<\/strong><\/li>\n<li><strong>Heat oil in large skillet over medium-high heat until hot.\u00a0 Add chicken, skin side down.\u00a0 Brown on all sides.\u00a0 Transfer to slow cooker.<\/strong><\/li>\n<li><strong>Remove skillet from heat and add chicken stock.\u00a0 Cook and stir to loosen browned bits (A.K.A. Deglazing).\u00a0 Pour into slow cooker.\u00a0 Cover and cook on LOW 2 hours.\u00a0 <\/strong><\/li>\n<li><strong>Remove chicken with slotted spoon.\u00a0 Cover with aluminum foil to keep warm.<\/strong><\/li>\n<li><strong>Mix together half-and-half and cornstarch.\u00a0 Add to cooking liquid. <\/strong><\/li>\n<li><strong>Cover, cook on LOW for 15 minutes longer or until sauce has thickened.\u00a0 <\/strong><\/li>\n<li><strong>To serve, remove toothpicks, place chicken on plates and spoon sauce around chicken, with extra sauce if desired.\u00a0<\/strong><\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; I have always wanted to make chicken cordon bleu myself and finally did it, this time in the slow cooker!\u00a0 It is definitely not healthy for you, but I figured I&#8217;d make it about 1-2x a year and if I made it, I will have known the exact ingredients in it (no <a href=\"https:\/\/tiffanycooks.cyberphreak.com\/?p=259\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,18,9],"tags":[],"_links":{"self":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/259"}],"collection":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=259"}],"version-history":[{"count":3,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/259\/revisions"}],"predecessor-version":[{"id":1650,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/259\/revisions\/1650"}],"wp:attachment":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}