Slow Cooker Cordon Bleu Soup Recipes

Steps:

• For croutons, preheat oven to 375°. In a large bowl, mix melted butter, garlic powder and pepper. Add bread cubes; toss to coat. Transfer croutons to a 15x10x1-in. baking pan; bake, stirring every 5 minutes, until golden brown, 15-20 minutes. Cool in pan on a wire rack., Meanwhile, in a 4- or 5-qt. slow cooker, combine the first 5 soup ingredients; pour in broth. Cook, covered, on low about 2 hours or until vegetables are tender., Increase slow-cooker heat setting to high. Mix flour and water until smooth; whisk flour mixture into broth. Cook until thickened, 30-40 minutes. Stir in wine. Whisk in cheeses until melted. Add chicken and ham; heat through. Serve with croutons., Freeze option: Before adding croutons, freeze cooled soup in freezer containers. Freeze croutons separately. To use, partially thaw soup in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add broth or water if necessary. While soup is heating, thaw croutons at room temperature; sprinkle over soup.

Steps:

• Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Steps:

• Put ham and cheese on chicken.
• Roll up and secure with a toothpick.
• Place chicken in the slow cooker/Crock Pot so it looks like a triangle
• Layer the rest on top.
• Mix soup with the milk, then pour over top of chicken.
• Cover and cook on low for about 4 hours or until chicken is no longer pink.
• Serve over pasta.
• Sauce can be used over the pasta.

Steps:

• In a large saucepan, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until cauliflower is tender, 12-15 minutes. , Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in chicken, cream, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.

Steps:

• Place chicken breasts between 2 sheets of plastic wrap. Flatten to ¼" thickness. Season with a pinch each salt, pepper, and garlic powder.
• Fold cheese so it is about ½" narrower than ham. Place cheese on ham and fold in each of the long sides and then roll from one short end, burrito-style. This will help prevent the cheese from running out during the cooking process. Place one ham roll on a narrow end of each piece chicken and roll into a bundle.
• Wrap a piece of bacon lengthwise around each chicken bundle and secure with a toothpick. Ensure the bacon tightly covers the ends of the bundle as it will also help prevent leaky cheese. Place the bundles into slow cooker.
• Combine ½ cup water, bouillon and wine. Pour over chicken. Cover and cook 5-6 hours on LOW.
• Just before serving, remove chicken from slow cooker. If needed, strain cooking liquid and return to slow cooker. Switch heat to HIGH. Combine cornstarch with remaining ½ cup water. Stir ½ cup of slow cooker liquid into the cornstarch mixture to temper and then add that back to slow cooker. Stir well until sauce thickens.
• Serve chicken and sauce over rice.