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Slow Cooker Chicken Cordon Bleu Soup with Swiss Cheese

Slow cooker chicken cordon bleu soup combines tender shredded chicken, diced ham, and Swiss cheese in a creamy, mustard-seasoned broth. The slow cooker keeps the hands-on prep simple, and the cheese melts in gradually at the end for a smooth finish.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups low-sodium chicken broth
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 0.5 tsp thyme dried
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 lb chicken breasts boneless, skinless
  • 8 oz ham cooked, diced
  • 2 tbsp cornstarch
  • 2 tbsp water cold
  • 1 cup heavy cream
  • 8 oz Swiss cheese shredded

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the chicken broth, yellow onion, garlic, Dijon mustard, dried thyme, kosher salt, and black pepper to a 6-quart slow cooker.
  2. Nestle in the chicken breasts.
  3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches 165°F.
  4. Transfer the chicken to a cutting board.
  5. Shred the chicken with two forks.
  6. Whisk the cornstarch and cold water together until smooth.
  7. Stir the slurry and cooked ham into the slow cooker.
  8. Cover and cook on HIGH for 20–30 minutes, until the soup thickens and the ham is hot.
  9. Turn off the slow cooker.
  10. Stir in the shredded chicken and heavy cream.
  11. Add the shredded Swiss cheese a handful at a time, stirring until melted.

Notes

For the smoothest texture, stir in the Swiss cheese gradually after turning off the slow cooker. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream and cheese may separate. For a lighter option, use half-and-half instead of heavy cream.