Crockpot Cordon Bleu

Now that the weather's getting colder, my crockpot is coming out of its summer storage. And it's time for casserole-type food like chicken cordon bleu! This is an easy weeknight version of the old classic. You can prepare it the night before (and leave it in the fridge overnight, or cook it overnight) or prepare it in the morning to cook during the day.



Crockpot Cordon Bleu
4-6 chicken breasts
4-6 deli slices swiss (or 8-12 slices from a block)
4-6 slices ham
1/4 c white wine or sherry
1/2 c milk
1 can cream of mushroom soup

Start by gently pounding the chicken to a uniform thickness


Then lay a slice of ham and a slice of cheese over each chicken breast...


...roll...


...and secure with a toothpick. (Excess ham can be torn off, or left as is.)


Layer the roll-ups in the crockpot, and sprinkle with salt and pepper.


Add the soup, sherry, and milk. (Note: I like to serve it more soup-like, so I double all the liquid ingredients.)


Either refrigerate until you're ready to cook, or cook now. Low for 8-10 hours, High for 4-6 hours. Updated pictures will follow!



UPDATE:
Once it's done cooking, you can either scoop out the food and serve it with a side of something....


....or you can shred it up....


...and serve over a bed of wild rice (or over yummy wild rice casserole!). Yum!