Slow Cooker Cordon Bleu Chicken Rolls

 

6

boneless skinless chicken breasts (about 5 oz each)

3

thin slices (3/4 oz each) deli ham, cut in half

3

slices (1 oz each) Swiss cheese, cut in half

1

can (10 3/4 oz) condensed cream of celery soup

1

cup sour cream

1

teaspoon parsley flakes

1

teaspoon marinade for chicken (white Worcestershire sauce) or regular Worcestershire sauce

1/2

teaspoon onion powder

1/4

teaspoon pepper

• 1 Spray 3- to 4-quart slow cooker with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; beginning in center of breast, gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• 2 Place 1/2 ham slice and 1/2 cheese slice on each breast. Roll up, folding in sides. Place rolls, seam sides down, in single layer in slow cooker. In medium bowl, mix remaining ingredients; spoon over chicken.
• 3 Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours 30 minutes.
• 4 Remove rolls from cooker to cutting board. Beat sauce in cooker with wire whisk until smooth. Spoon about 1/3 cup sauce onto each of 6 plates. Cut each roll crosswise into thin slices; arrange on sauce.