Creamy Chicken Crockpot Cordon Bleu Recipe

6 pcs breasts of chicken; pounded ’til thin
6 pcs of ham
6 Mozzarella cheese slices
1 canned cream soup (mushroom, chicken or celery)
1/4 c of milk
A sprig of parsley

Stretch each pounded chicken breast. Place a slice of ham topped with cheese, on each chicken breast. Roll it up. Seal using a toothpick.

Assemble 3 chicken rolls in the crockpot to form a triangle. Do the same for the remaining rolls, but let it overlap (forming a hexagon if you view it from the top).

Whisk together milk and soup. Add a dash of salt and ground black pepper. Pour it over the chicken. Put the lid on. Set heat to low. Cook for 4-6 hours (’til chicken becomes tender).

Take out the chicken rolls and transfer to a platter. Slice crosswise into half-inch pieces. Pour sauce over it. Garnish with a sprig of parsley prior to serving.

>> Creamy Chicken Crockpot Cordon Bleu Recipe