Crockpot Stuffed Chicken


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Chicken stuffed with mushrooms and cheese flavored with white wine, rosemary and Parmesan.

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  • 6 boneless chicken breast halves
  • 6 thin slices ham
  • 6 thin slices Swiss cheese or other
  • 1/4-1/2 C. flour
  • 8 oz. sliced mushrooms
  • 3/4 C. chicken broth
  • 1/4 C. dry white wine
  • 1/4 tsp. dried rosemary, crushed
  • 1/4 C. grated Parmesan cheese
  • 2 tsp. cornstarch
  • 1 Tbs. water
  • 1 tsp. Gravy Magic or other browning sauce salt and pepper, to taste

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Place chicken breasts between sheets of wax paper or plastic wrap; lb. to flatten. On each chicken breast, place a slice of ham and a slice of cheese; roll up and secure with toothpicks. Dredge the chicken rolls in flour. Place mushrooms in slow cooker then top with chicken rolls. Combine chicken broth, wine, and rosemary; pour over chicken. Sprinkle with the Parmesan cheese. Cover and cook on low for 6 hours. Remove chicken to warm platter. Combine cornstarch, water, and gravy browning sauce; stir into chicken cooking juices and stir until thickened. Add salt and pepper to taste; pour sauce over chicken rolls.

Yield: 6 servings

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