Who says Chicken Cordon Bleu is reserved for sit-down dinners? Here we've transformed it into a dip with chicken, ham, and plenty of melted cheese. Plus, by using a slow cooker, you can make it in advance and just keep it warm until it's time to serve.
Why this recipe works:
- The slow cooker cooks the dip and serves as a vessel to keep warm as it's served.
- The wine and chicken stock add flavor while also thinning the cheeses so that the dip is easily scoop-able.
Note: Only open the slow cooker when instructed—no peeking!—since opening the slow cooker releases steam and heat, prolonging the cook time and robbing the dish of moisture.
- 1 1/2 pound boneless, skinless chicken breasts (2 to 4 breasts, depending on size)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 2 tablespoons unsalted butter, cubed
- 16 ounces cream cheese, cut into 1-inch cubes, at room temperature
- 6 ounces deli ham, cut into small dice
- 6 ounces Swiss cheese, diced
- 1/2 cup dry white wine, at room temperature
- 1/2 cup low-sodium chicken broth
- Kosher salt
- Chopped parsley, for garnish
- Toasted baguette slices or chips, for dipping
Place the chicken in the slow cooker and sprinkle the dried herbs all over. Scatter butter on top of the chicken and cover. Cook on low until chicken shreds easily with a fork, about 5-6 hours. Using 2 forks, shred the chicken into small pieces.
Add cream cheese, ham, Swiss cheese, white wine, and chicken broth, and stir. Cover and cook on low for 2 hours, stirring once halfway through. Season with salt.
Sprinkle with parsley and serve warm with sliced baguette or chips, to dip.