Soooo yeah. It’s Monday.

And if you’re anything like me, you’re like OMGI’mjustgoingtoeatcookiesfordinner every single freaking night until Christmas.

I know how it goes. I know you!

Oh and seriously? Stop laughing at those pictures up there. I’m just trying to be nice and show you how to stuff the chicken. I’m not being dirty.

See?

Told ya that I know you.

But really, are you dying for dinner ideas right about now? Because I sure am. All I can think about is butter. Right… not much different from my usual train of thought, but people… we need to eat dinner!

Cookies come after. Duh.

And the other thing is that right now dinner must take approximately 27 seconds if anyone in a 10 mile radius of me wants to eat a normal, healthy meal that doesn’t consist of buttercream bowls and chocolate chip covered peanut butter spoons.

You know what I’m saying, right?

Enter stuffed chicken in the crockpot. Who knew it could be done? Not I. But I tried it anyway annnnnd since it’s December I filled the crockpot with wine. You want to do this. Really. We are in the circle of trust after all.

Crockpot Stuffed Chicken Breasts with Spinach, Roasted Red Pepper, Parmesan + Goat Cheese

serves 4

4 boneless, skinless chicken breasts (do not use thin sliced chicken breasts)

1/2 teaspoon salt

1/2 teaspoon pepper

1 jar of roasted red peppers in water, with 1 of the peppers cut into 8-12 long slices

2 tablespoons olive oil

3 cloves of garlic, minced

1/2 of one 6-ounce bag of fresh spinach

2 ounces parmesan cheese, sliced

2 ounces goat cheese

1/2 cup dry white wine

3/4 cup low-sodium chicken stock

If desired, quickly tenderize chicken, making sure to not pound it too thin. Using a sharp knife, make a deep cut in the center of one side of each chicken breast, being very careful not to cut through to the top or the bottom – this will cause the cheese to go everywhere, and if it happens, you may want to consider not stuffing it with cheese (you can always add some on top). Season the chicken on both sides with the salt and pepper.

Heat a large skillet over medium heat and add 1/2 tablespoon olive oil. Add spinach and garlic, cooking until spinach is wilted, about 5 minutes.

Add 1/2 ounce of parmesan and goat cheese inside each piece of chicken, pressing it as far back as it will go (you can do this while spinach is cooking). Add 1-2 slices (or more) of roasted red pepper, then add equal amounts of spinach into each piece of chicken.

Turn the heat on the skillet to medium-high and add olive oil. When it’s hot, gently place each chicken breast (top side down first is easiest) in the skillet and sear for 2-3 minutes per side. You can skip this part and just add the chicken to the crockpot without searing, but this will make it very flavorful and tender.

Add chicken to the crockpot with the stuffed side facing up. Add wine and chicken stock, then cook on low for 6-8 hours.

Now where are the cookies?

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123 Responses to “Crockpot Stuffed Chicken Breasts.”

  1. #
    101
    Nicole — July 31, 2013 @ 1:01 pm

    It’s Wednesday…a year and half after you wrote this post. I stumbled upon it when searching for a way to do stuffed chicken in the slow cooker, since I made a resolution to do one meal a week in the slow cooker this year. I have never been more excited for dinner time! I did things slightly differently than you, mixing the parmesan, goat cheese, red peppers and sauteed spinach together in a bowl just to make stuffing the chicken a little easier. I also cooked up some onion in the same pan I seared the chicken in, then deglazed with the wine and stock. It smells so good, I can’t wait to eat it. I am going to serve it with pasta, perhaps even thickening the remaining slow cooker liquid to make a sauce. Thanks for a great post!

    Reply

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