I’m in love with a crock-pot. I’ve used it three times this past week and every meal has been delicious. It’s also perfect when I’ve got a long day of holiday shopping and can’t be home to cook!
I made these stuffed chicken breasts a few days ago and they turned out pretty well! I stuffed them with spinach, garlic, and feta cheese to kind of go for a greek theme, but you can go crazy and stuff it with anything you’ve got on hand!
3 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
3 cloves minced garlic
a few handfuls of fresh spinach leaves
1/2 cup feta cheese
1/2 cup white wine
3/4 cup low sodium chicken broth
Make deep cuts into the side of each chicken breast to create two flaps. Be careful not to cut through! Season the chicken breast on both sides with salt and pepper.
Heat a large skillet over medium high heat and add 1/2 tablespoon of olive oil. Add spinach and garlic and cook until slightly wilted. Then place in a bowl on the side.
Begin stuffing the chicken with the feta cheese and spinach and push these ingredients as far back as you can into the chicken. I ended up using toothpicks to keep the chicken closed and that worked very well.
Using the skillet again, place 1/2 tablespoon of olive oil in the pan. When hot, place the chicken breasts into the pan to sear each side for about 3 minutes. This helps make the chicken more tender before placing it into the crock pot.
Pour the wine and chicken broth into the crock pot. With the stuffed sides up, place the chicken breasts into the crock-pot. Cook on low for 6-8 hours.
Serve over quinoa or rice! Enjoy!