Ingredients:

  • 6 large boneless, skinless chicken thighs (approx. 1.5 lbs)
  • 6 slices premium deli-style smoked ham (approx. 6 oz)
  • 6 slices aged Swiss cheese (approx. 6 oz)
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 10.5 oz condensed cream of chicken soup
  • 1/2 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp dried thyme
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Place chicken thighs between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt, pepper, paprika, and garlic powder.
  2. Place one slice of ham and one slice of Swiss cheese on each chicken thigh. Roll the chicken tightly and secure with a toothpick or kitchen twine.
  3. In a medium mixing bowl, whisk together the condensed cream of chicken soup, sour cream, Dijon mustard, lemon juice, and dried thyme until smooth.
  4. Lightly grease the basin of a 6-quart slow cooker. Arrange the chicken bundles in a single layer at the bottom.
  5. Pour the Dijon cream sauce mixture evenly over the chicken bundles, ensuring they are well-coated.
  6. Cover and cook on LOW for 6 hours. Do not open the lid during the cooking process to maintain even heat.
  7. In a small skillet over medium heat, toss Panko breadcrumbs with melted butter until golden brown and fragrant (about 3-4 minutes).
  8. Remove toothpicks from the chicken. Sprinkle the toasted panko and fresh parsley over the chicken just before serving.