Slow Cooker Chicken Kiev

Slow Cooker Chicken Kiev


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We've coated chicken breasts with crunchy bread crumbs, and stuffed them with savory garlic and herb butter. Let your crockpot cook up this delectable dish, and serve it with the classic sides of mashed potatoes and peas.

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Time needed

45 min preparation + 5-6 hour cooking

Serving Size / Yield

4 servings


  • 4 Tbs. Butter, softened
  • 1/2 Tbs. Fresh Parsley, chopped
  • 1/2 Tbs. Fresh Chives, chopped
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper
  • 1/8 tsp. Garlic Powder
  • 4 Boneless Skinless Chicken Breast Halves
  • 1/4 C. Skim Milk
  • 1 C. Italian-Style Seasoned Breadcrumbs

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Mix together the butter, parsley, chives, salt, pepper, and garlic powder. Divide mixture into 4 equal portions, and freeze for at least 30 minutes or until firm. Meanwhile, place chicken breasts between 2 sheets of wax paper and pound them down to 1/4" thickness. Place 1 portion of the garlic and herb butter in the center of each chicken breast half. Fold the long side of the chicken breast over the butter, gently pressing the edges together to seal. Pour the milk into one small bowl, and the breadcrumbs into another small bowl. Dip each chicken breast in the milk, then dredge the chicken through the breadcrumbs, patting down to help the crumbs stick. Place chicken kiev on the bottom of the crockpot. Cook on high for 5-6 hours until chicken has been cooked through.

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