Spring Chicken Cordon Bleu In Slow Cooker

Spring Chicken Cordon Bleu In Slow Cooker. Dump frozen chicken cordon bleu rolls in the crock with 4 other pantry staples and get a dinner so mouthwatering your family will be fighting over seconds

When my kids dashed off to spring sports in every direction back in late April, we needed hot, yummy dinners that were super easy. This slow cooker chicken cordon bleu meal uses just stuff from the freezer and pantry—only five things total, like those frozen breaded rolls from the store. Dump the frozen rolls in the pot, add a fast sauce from your shelves, and let it cook. It tastes like the cozy, creamy casserole from my childhood, but way simpler for busy nights when everyone’s tired.

I love putting these juicy rolls on soft mashed potatoes or noodles with butter so the creamy sauce soaks in good. Add steamed green beans, peas, or a basic salad with ranch. Warm rolls or toast scoop up extra sauce. For dessert, try canned fruit mix or vanilla ice cream—easy and sweet!

Spring Chicken Cordon Bleu In Slow Cooker. Crazy-easy weeknight winner! Toss frozen breaded chicken rolls (stuffed with ham and cheese) into your slow cooker with cream soup, milk, and spices. It bubbles into tender, saucy bites with gooey centers. Serve over mash or noodles—family begs for more. Just 5 minutes prep, done in hours. Total comfort food magic! (50 words)

Ingredients

• 4 frozen breaded chicken cordon bleu rolls (right from freezer, about 4-5 oz each)

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup milk (whatever you have, like 2% or whole)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried parsley or Italian seasoning

Spring Chicken Cordon Bleu: Directions

1. Spray the bottom of a 4- to 6-quart slow cooker lightly with cooking spray so it’s easy to clean.

2. Put the frozen chicken rolls in one layer on the bottom. Space them so they all touch the pot.

3. Mix the soup, milk, garlic powder, and parsley in a bowl until smooth.

4. Pour the mix over the rolls. Make sure each one gets some sauce.

5. Put on the lid. Cook on LOW 4-5 hours or HIGH 2.5-3 hours until chicken is 165°F inside and hot/melty.

6. Lift rolls out gently with a spatula. Spoon sauce on top when you serve.

7. Eat hot over mashed potatoes, rice, or buttered noodles with lots of sauce!