Creamy Crockpot Chicken Cordon Bleu Chowder Tips, FAQ & printable recipe

Tips for success

For the most flavorful chowder, choose a high-quality chicken bone broth or make your own. The broth is the backbone of the soup, so a richer broth will yield a more satisfying result. If using regular broth, consider adding a bay leaf or a sprig of thyme during cooking for extra depth, though the recipe is delicious as written.

Toasting the panko breadcrumbs in butter until golden brown is a crucial step. This not only adds a buttery flavor but also ensures they stay crunchy when sprinkled over the hot chowder.

If you prefer a lighter topping, you can skip the butter and toast them in a dry skillet, but the butter truly elevates the dish. Store any leftover panko in an airtight container for up to a week.

Variations

• Smoked Turkey Version: Swap the chicken for smoked turkey breast and use turkey broth. The smoky flavor pairs beautifully with the Swiss cheese and Dijon, and you can add a touch of smoked paprika for extra depth.
• Vegetarian Style: Omit the chicken and ham, and use vegetable broth. Add extra mushrooms and a can of white beans for protein. Use a vegan cream cheese and plant-based heavy cream to keep it dairy-free, and top with nutritional yeast for a cheesy flavor.
• Spicy Kick: Add a diced jalapeño or a pinch of cayenne with the shallot. Use pepper Jack cheese instead of Swiss, and finish with a drizzle of hot sauce before serving. This version adds a pleasant heat that balances the richness.
• Loaded Baked Potato Twist: Increase the potatoes to 3 cups and add a cup of corn kernels. Top with crumbled cooked bacon, extra cheese, and chopped green onions for a loaded baked potato feel. The ham can be omitted or kept for extra heartiness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until hot. Add a little broth or milk to restore the creamy texture if needed.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

When reheating, do so gently over medium-low heat on the stovetop, stirring frequently, to prevent the dairy from separating. You may need to add a splash of broth or milk to thin it to your desired consistency.

This chowder is perfect for meal prep. You can assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker base and cook as directed. If you have leftovers, they freeze well for up to 3 months—just thaw overnight in the refrigerator and reheat gently.

Serving ideas

Serve this chowder as a hearty main course with a side of crusty bread or a simple green salad. The creamy texture pairs beautifully with a crisp, acidic salad dressed with a light vinaigrette. For a more substantial meal, offer it alongside a grilled cheese sandwich or a warm baguette for dipping into the creamy broth.

For a festive touch, garnish each bowl with extra diced ham, a sprinkle of chives or parsley, and a few grinds of black pepper.

The panko topping is essential, but you can also add a drizzle of truffle oil for an indulgent twist. This chowder is also wonderful for entertaining—set up a topping bar with extra cheese, crumbled bacon, and fresh herbs.

Frequently asked questions

Recipe card

Creamy Crockpot Chicken Cordon Bleu Chowder

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 2 cups cubed smoked honey ham
• 2 cups diced Yukon potatoes
• 1 diced shallot
• 2 tbsp Dijon mustard
• 3 1/2 cups chicken bone broth
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 2 cups shredded Swiss and Gruyere cheese
• 1/2 cup buttery toasted panko breadcrumbs
• 1 tbsp fresh thyme leaves

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the cubed ham, diced Yukon potatoes, diced shallot, Dijon mustard, and chicken bone broth. Stir gently to combine everything, making sure the chicken is submerged as much as possible.
2. Cover the slow cooker and cook on LOW for 4 hours, until the chicken is cooked through and tender and the potatoes are fork-tender. The chicken should register 165°F (74°C) in the thickest part.
3. Carefully remove the chicken breasts to a cutting board. Using two forks, shred the chicken into bite-size pieces. Return the shredded chicken to the slow cooker and stir to distribute.
4. Add the softened cream cheese, heavy cream, and shredded Swiss and Gruyere cheese to the slow cooker. Stir continuously for 2 to 3 minutes, until the cream cheese is fully melted and the sauce is smooth and velvety.
5. Ladle the chowder into warm bowls. Top each serving with a generous spoonful of buttery toasted panko breadcrumbs, a few extra diced ham pieces, and a sprinkle of fresh thyme leaves. Serve immediately.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

24 g

Fat

37 g

Automatic estimate from the ingredient list, not laboratory-verified.