Crockpot Chicken Cordon Bleu Soup – Creamy, Cheesy & Comforting

This rich and creamy slow cooker soup combines tender chicken, savory ham, Swiss cheese, and a flavorful broth inspired by classic Chicken Cordon Bleu. It’s an easy comfort-food dinner with delicious cheesy flavor and minimal hands-on preparation.
Prep Time: 15 minutes
Cook Time: 4–6 hours on LOW or 2–3 hours on HIGH
Total Time: Approximately 4 hours 15 minutes to 6 hours 15 minutes
Servings: 6
Course: Soup, Lunch, Dinner
Cuisine: American-inspired
Difficulty: Easy
Ingredients
For the soup
– 1½ pounds boneless, skinless chicken breasts
– 1½ cups diced cooked ham
– 3 medium Yukon Gold potatoes, peeled and diced
– 2 medium carrots, peeled and sliced
– 2 celery stalks, finely chopped
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 5 cups low-sodium chicken broth
– 1 teaspoon Dijon mustard
– 1 teaspoon dried parsley
– ½ teaspoon dried thyme
– ½ teaspoon dried oregano
– ¼ teaspoon black pepper
– 1 bay leaf
– ½ teaspoon salt, or to taste
For the creamy cheese mixture
– 1 cup heavy cream
– 1 cup whole milk
– 1½ cups shredded Swiss cheese
– 2 tablespoons cornstarch
– 3 tablespoons cold water
– 2 tablespoons butter
– ¼ teaspoon ground nutmeg, optional
For garnish
– 2 tablespoons chopped fresh parsley
– ½ cup extra shredded Swiss cheese, optional
– Croutons or crushed crackers, optional
Instructions
Step 1: Prepare the slow cooker
1. Lightly grease the inside of a 6-quart slow cooker with cooking spray.
2. Dice the onion, carrots, and celery into small pieces.
3. Peel and dice the potatoes into evenly sized cubes.
4. Mince the garlic and dice the cooked ham.
5. Place the chicken breasts in the bottom of the slow cooker.
Step 2: Add the vegetables and seasonings
1. Add the diced potatoes, carrots, celery, onion, and minced garlic around the chicken.
2. Pour in the chicken broth.
3. Stir in the Dijon mustard, dried parsley, thyme, oregano, black pepper, and salt.
4. Add the bay leaf.
5. Gently stir the broth and vegetables to distribute the seasonings evenly.
Step 3: Slow-cook the soup
1. Cover the slow cooker with its lid.
2. Cook on LOW for 4–6 hours or on HIGH for approximately 2½–3½ hours, until the chicken is fully cooked and the vegetables are tender.
3. Check that the chicken reaches an internal temperature of 165°F (74°C).
4. Carefully remove the chicken breasts and place them on a clean cutting board.
5. Shred the chicken with two forks into bite-sized pieces.
6. Return the shredded chicken to the slow cooker.
7. Remove and discard the bay leaf.
Step 4: Make the soup creamy
1. In a small bowl, whisk together the cornstarch and cold water until completely smooth.
2. Stir the cornstarch mixture into the hot soup.
3. Add the heavy cream, whole milk, and butter.
4. Stir gently to combine all the ingredients.
5. Cover and cook on HIGH for another 15–20 minutes, stirring occasionally, until the soup begins to thicken.
Step 5: Add the ham and Swiss cheese
1. Stir the diced cooked ham into the soup.
2. Add the shredded Swiss cheese gradually, stirring after each addition.
3. Continue stirring until the cheese melts into the creamy broth.
4. Add the optional nutmeg for a subtle, warm flavor.
5. Taste and adjust the salt, pepper, or Dijon mustard as needed.
6. If the soup is too thick, add a little extra warm chicken broth.
7. If it is too thin, allow it to cook uncovered for a few additional minutes, stirring occasionally.
Avoid boiling the soup after adding the cream and cheese, as high heat can cause the dairy to separate or the cheese to become grainy.
Step 6: Serve the soup
1. Ladle the hot soup into individual bowls.
2. Sprinkle with fresh parsley and additional Swiss cheese.
3. Add croutons or crushed crackers for a crunchy topping, if desired.
4. Serve immediately with warm garlic bread, dinner rolls, or a fresh green salad.
Tips for the Best Crockpot Chicken Cordon Bleu Soup
– Use freshly shredded Swiss cheese for a smoother melt.
– Choose cooked ham for convenience and the best savory flavor.
– Cut the potatoes into evenly sized cubes to help them cook uniformly.
– Use low-sodium broth because ham and Swiss cheese already contribute salt.
– For extra flavor, add a small amount of Parmesan cheese with the Swiss.
– For a thicker soup, mash a few cooked potatoes directly into the broth.
– For a lighter version, replace some of the heavy cream with whole milk.
– For convenience, use 2–3 cups of cooked shredded chicken and add it during the final hour with the ham.
Nutritional Information
Estimated per serving, assuming 6 servings. Actual values vary by brand and ingredient quantities.
Nutrient Approximate amount
Calories 450–520 kcal
Protein 35–42 g
Carbohydrates 25–32 g
Dietary fiber 3–5 g
Total sugars 4–7 g
Total fat 22–29 g
Saturated fat 11–15 g
Cholesterol 120–150 mg
Sodium 750–1,100 mg
Potassium 800–1,100 mg
Calcium 250–350 mg
Iron 2–3 mg
Allergen Information
– Milk: Contains heavy cream, milk, butter, and Swiss cheese.
– Gluten: May be present in packaged broth or other prepared ingredients; check labels.
– Nuts: No peanuts or tree nuts are included in the standard recipe.
– Soy: Check packaged broth and other processed ingredients for soy or cross-contact warnings.
Storage Instructions
– Refrigerate leftovers in airtight containers within 2 hours of cooking.
– Store in the refrigerator for 3–4 days.
– Reheat gently on the stovetop over medium-low heat, stirring regularly.
– Add a splash of broth or milk if the soup thickens during storage.
– Freeze for up to 2 months for best quality, although the cream and cheese may change texture after thawing.
– For food safety, reheat leftovers to 165°F (74°C).
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Use approximately 3 cups of shredded cooked chicken. Add it with the ham toward the end of cooking so it doesn’t become overly dry.
Can I make this soup without potatoes?
Yes. Replace the potatoes with cauliflower florets or additional low-carbohydrate vegetables. Adjust the cooking time until the vegetables are tender.
Can I use mozzarella instead of Swiss cheese?
Yes. Mozzarella provides a mild, stretchy cheese flavor. For a taste closer to classic Chicken Cordon Bleu, Swiss or Gruyère is preferable.
How can I make the soup thicker?
Mash some of the cooked potatoes into the broth or add a little extra cornstarch slurry before the final simmer.
What should I serve with this soup?
Garlic bread, crusty rolls, a garden salad, roasted broccoli, or crackers all pair nicely with its creamy, savory flavor.
This Crockpot Chicken Cordon Bleu Soup is a hearty, comforting meal that brings together tender chicken, smoky ham, potatoes, and melted Swiss cheese in one creamy bowl.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.