Well, this is now our second attempt at Chicken Cordon Bleu in the slow cooker. Although the results this time were an improvement, I'm still not totally thrilled with the results. Using the base recipe from the Low-Carb Slow Cooker book, the resulting mixture is just too bland. In this latest attempt, I did use a higher grade Swiss cheese, but that wasn't enough to really make the meal stand out.
Because I'm keeping this low-carb, I can't rely on the bread-crumb crust to make this taste good. Research on allrecipes.com and foodtv.com suggest I try some of the following:
- Dried thyme leaves (a couple of teaspoons)
- Salt and pepper
- Guyere, Desoto, Bethmale or Ementhal cheese instead of (or in addition to) Swiss.
- Prosciutto instead of plain ham slices
- A few even suggested paprika
So I'll give some of those ideas a try in future incarnations, and we'll see how it improves.