Slow Cooker Chicken Cordon Bleu

Trim any fat off from the chicken breasts. Using a long, sharp knife, enter chicken at end of the breast and make a deep “pocket” in chicken as you cut and “wiggle” the knife back and forth pushing further into the breast as you go along. The pocket needs to be wide and deep enough to be able to fill the chicken with the ham and cheese.

Next, begin stuffing the ham and Swiss cheese into the pockets until you can fit no more inside. Season chicken with salt and pepper.

Heat the oil in a medium-sized skillet over high heat. Add chicken and brown both sides of the chicken. When it’s browned, remove from heat.

In a medium-sized bowl mix soup and milk along with a sprinkling of salt and pepper. Spread a small amount of soup in the bottom of a greased slow cooker. Lay chicken breasts in a single layer in the slow cooker. Sprinkle tops with shaved Parmesan, then drizzle the remaining soup mixture over the top.

Cook on high for 4 or low for 6 hours.

If you desire to make this a freeze-ahead meal … stuff the breasts, season them and place them in a freezer bag with air removed. Thaw overnight in the fridge the day before you plan to cook. Then, follow the directions for mixing and adding the soup and chicken to slow cooker.

Serve over mashed potatoes.