Stuffed Chicken Rolls

With a melty ham and Swiss filling, these stuffed chicken rolls deliver all the classic flavors of chicken cordon bleu without the fuss. Tender chicken breasts are pounded flat, then stuffed with deli ham and cheese slices, rolled up, and coated in a seasoned flour and Parmesan crust.

After a quick sear on the stovetop, the stuffed chicken breasts finish cooking in a creamy sauce in the slow cooker. That means your oven and stove stay free to prep tasty sides or bake dessert.

This recipe is perfect if you’re looking for a new slow-cooker dinner to add to your collection or want to impress guests with an easy meal for a dinner party. These chicken bundles are juicy, cheesy and elegant, and will have everyone convinced you spent hours in the kitchen.

Ingredients for Stuffed Chicken Rolls

• Boneless skinless chicken breasts: You’ll need about 3 pounds of chicken breast halves. Pounding the chicken makes it easier to roll up and helps it cook evenly.
• Ham: Deli-style ham rolls up easily and infuses each bite of chicken with salty and smoky flavor. For a touch of sweetness, try honey or black forest ham.
• Swiss cheese: Mild yet nutty, sliced Swiss melts beautifully into a creamy layer inside the chicken. If you prefer a stronger flavor, swap in Gruyere or sharp provolone.
• Seasoned flour: All-purpose flour, grated Parmesan cheese, rubbed sage, paprika and pepper create a savory coating for the chicken that adds flavor, subtle spice and a crisp golden crust when seared.
• Condensed soup: Love it or loathe it, this shortcut ingredient creates an instant creamy, flavorful sauce that keeps the chicken moist as it slow-cooks. This recipe calls for cream of chicken soup, but cream of mushroom or celery soup works too.
• Broth: Chicken broth thins the condensed soup to a saucy consistency. Use low-sodium broth to better control the saltiness.
• Fresh parsley: Finish the dish with a sprinkle of chopped parsley for a pop of color and a fresh, herby note.
• Toothpicks: These are key for securing the stuffed chicken roll-ups and keeping the fillings tucked inside while they cook. Use plain, natural toothpicks—colored ones can bleed onto the chicken.

Directions

Step 1: Prepare the chicken rolls

Start by flattening chicken breasts: Place each piece between two sheets of storage wrap and use a meat mallet to pound to 1/4-inch thickness.

Lay a slice of ham and a slice of Swiss cheese on top of each piece of chicken, then roll up tightly, tucking in the ends to seal. Secure each roll with toothpicks.

Editor’s Tip: Tuck the ends of the ham and cheese inside the chicken as you roll—it’ll help everything stay neatly in place.

Step 2: Coat the chicken rolls

Combine the flour, Parmesan cheese, sage, paprika and pepper in a shallow bowl.

Roll each chicken bundle in the flour mixture, coating all sides.

Step 3: Sear the chicken

Heat the canola oil in a large skillet over medium-high heat. Add the chicken rolls and brown on all sides. Then, transfer them to a 5-quart slow cooker.

Editor’s Tip: Don’t skip this step! Searing locks in the juices and creates a golden crust that makes each bite more flavorful.

Step 4: Slow-cook the chicken rolls

Whisk together the condensed soup and chicken broth until smooth.

Pour the mixture over the chicken rolls. Cover and cook on low for four to five hours until the chicken is tender and cooked through. Before serving, remove the toothpicks and garnish with chopped parsley if desired.

Editor’s Tip: The chicken is done when it reaches an internal temperature of 165°F.

Recipe Variations

• Add spinach: Layer fresh or sauteed spinach on top of the ham and Swiss for a boost of color, flavor and extra veggies.
• Switch up the seasoning: Experiment with other herbs like dried thyme, rosemary, poultry seasoning or Italian seasoning in place of sage for a different flavor profile.
• Cut back on salt: Use low-sodium chicken broth and condensed soup to lower the salt content while keeping the dish flavorful.
• Swap in Canadian bacon: Substitute Canadian bacon for the deli ham for a leaner, slightly smoky filling.
• Enhance the sauce: Make the sauce even creamier by adding 1/4 to 1/2 cup of sour cream, or stir in a spoonful of Dijon mustard for a subtle tang that pairs perfectly with the ham and cheese.
• Bake it: Instead of slow-cooking, place the seared stuffed chicken roll-ups in a baking dish, pour the sauce over the top, cover, and bake at 350°F for 35 to 45 minutes or until the chicken reaches 165°.

How to Store Stuffed Chicken Rolls

Allow the stuffed chicken roll-ups to cool to room temperature, then transfer them to an airtight container and store in the refrigerator. You can store the sauce with the chicken or in a separate container. The roll-ups will stay fresh for up to four days. Reheat gently in the microwave or covered in a 350° oven until warmed through.

Can you freeze stuffed chicken rolls?

Yes, you can freeze stuffed chicken rolls for up to three months. Let the cooked chicken rolls cool completely, then place them in a freezer-safe container or bag. To use, partially thaw them in the refrigerator overnight. Heat, covered, in a 350° oven or in a covered skillet on the stovetop until a thermometer inserted in the chicken reads 165°.

Can you make stuffed chicken rolls ahead of time?

Yes! You can assemble the stuffed chicken roll-ups up to one day in advance. Stuff and roll the chicken, secure with toothpicks and coat in the seasoned flour mixture. Store the rolls in a covered container in the refrigerator until you’re ready to cook.

If you want to make them several weeks ahead, place the assembled rolls on a baking sheet lined with parchment. Freeze until firm, then transfer to a freezer-safe bag or container for up to three months. To cook, you can thaw in the refrigerator overnight and cook as directed in the slow cooker until the rolls reach the safe internal temperature for chicken.

Stuffed Chicken Roll Tips

How do I keep the chicken rolls from unraveling?

To keep your chicken rolls snugly bundled, use toothpicks to secure the ends of each roll before cooking. You may need to use two toothpicks per roll. Or, you can tie the rolls with kitchen twine instead for extra hold. Use tongs to gently handle the chicken when browning and transferring it to the slow cooker to avoid the bundles falling apart.

How do I keep the cheese from melting out of my chicken rolls?

To prevent the cheese from oozing out, be sure the cheese is fully tucked inside the chicken when you roll it up. You may need to cut the slice of cheese in half to fit. I’m usually of the opinion that there’s no such thing as too much cheese, but just one slice per chicken roll is plenty. Overstuffing the chicken can cause the cheese to leak out.

For extra security, chill the rolls in the refrigerator for 15 to 20 minutes before cooking. The cold helps firm up the cheese so it stays in place during browning and slow-cooking.

What can you serve with stuffed chicken roll-ups?

Pair stuffed chicken roll-ups with an easy side dish—the creamy sauce is divine spooned over grains like rice pilaf or mashed potatoes! Round out the meal with a green veggie, like steamed broccoli or roasted asparagus, or a simple side salad for freshness and crunch. Fluffy dinner rolls or crusty bread slices form the perfect vehicles for mopping up every drop of sauce.