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In a slow cooker, add chicken and top with cream cheese, mustard, and Italian dressing mix. Cook on high for 3 hours or on low for 6-8 hours.
Once chicken reaches 165 degrees F in the center, remove from slow cooker and place on a plate. Shred.
Stir the cream cheese mixture until smooth, then add in shredded cheese and stir again.
Mix in shredded chicken and cubed ham, stirring until well coated in the cheesy sauce. Place lid back on, reduce heat to "warm" (if possible) and let the ham warm up for 10-20 minutes.
While chicken cordon bleu is warming up, slice your croissants in half and toast until golden. Spoon chicken mixture into the croissants and serve immediately.