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Slow Cooker Chicken Cordon Bleu
I have never written a review, but had to after making this. This was great!!! After reading some of the previous reviews, I did make some changes. First, I used 98% Fat Free Cream of Chicken Soup. Second, I threw in a little white wine. Since I had forgotten to thaw the chicken, I just threw it in frozen. Finally, I waited until the last 45 minutes to add the dressing. The chicken breast turned out sooo moist and tender you didn't even need a knife to cut it! My family loved it!!
2 users found this review helpful
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Reviewed On:
Oct. 21, 2009
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