Thursday, September 8, 2011


I thought I'd share two of our dinners this week (ok, let's be honest, the only two dinners I actually cooked this week). And since they are both in the crockpot, I guess I really didn't even "cook" them. Also, they take 5 minutes or less to "assemble" which in my life these days, is the only way dinner gets made.

Thanks to pinterest, I recently learned that you can wrap potatoes in foil and cook on low in the CP for 8 hours, and voila! Baked potatoes. These are currently cooking, so I'm not sure how they will turn out, but I find it hard to believe I could mess these up. I plan on serving them with ready-made BBQ Brisket and a salad.

Crockpot Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

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.

**Kyle liked this one a lot. I have to say it was pretty darn good, too. I thought these would be some nice dishes to welcome in this beautiful weather. Happy fall!


1 comment:

  1. Trying the chicken cordon blue next week. I will let ya know.