Crock Pot Stuffed Chicken Rolls
Indulge in the savory perfection of Crock Pot Stuffed Chicken Rolls, a comforting and flavorful dish that’s as easy to prepare as it is impressive. Tender, seasoned chicken breasts are pounded thin and generously stuffed with a creamy filling of softened cream cheese, fresh spinach, and a blend of mozzarella and Parmesan cheeses, enhanced with garlic powder and Italian seasoning for a burst of flavor in every bite. These stuffed chicken rolls are seared to a golden brown before slow-cooking in a flavorful chicken broth, allowing them to become irresistibly tender. Topped with a hint of paprika for color and aroma, this dish is perfect for weeknight dinners or special occasions. Best served warm, alongside steamed vegetables or creamy mashed potatoes, these rolls are packed with protein and gourmet flair while requiring minimal effort, making them a must-try addition to your Crock Pot recipe repertoire!
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Recipe Information
Ingredients
- 4 whole (boneless, skinless) Chicken breasts
- 4 oz (softened) Cream cheese
- 2 cups (lightly packed, chopped) Fresh spinach
- 1 cup Shredded mozzarella cheese
- 0.25 cup (grated) Parmesan cheese
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 0.5 cup Chicken broth
- 0.5 tsp Paprika
- 8 pieces Toothpicks
Instructions
Place the chicken breasts on a cutting board and cover them with plastic wrap. Using a meat mallet or rolling pin, gently pound each chicken breast to an even thickness of about 1/4 inch.
In a medium bowl, mix the cream cheese, chopped spinach, shredded mozzarella, grated Parmesan, garlic powder, and Italian seasoning until well combined.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on each side.
Spoon an equal amount of the spinach and cheese mixture onto each chicken breast. Spread the filling evenly, leaving a small border around the edges.
Carefully roll each chicken breast up tightly, starting from the shorter side. Secure the ends with 2 toothpicks per roll.
Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken rolls for 2-3 minutes on each side until golden brown. This step helps to seal the rolls and enhances flavor.
Add the chicken broth to the bottom of the Crock Pot, then carefully place the seared chicken rolls on top.
Sprinkle the paprika over the chicken rolls for added color and flavor.
Cover the Crock Pot with the lid and cook on low for 4 hours or until the chicken is tender and fully cooked (internal temperature should reach 165°F or 75°C).
Once done, remove the toothpicks from the chicken rolls. Serve warm with your favorite sides, such as steamed vegetables or mashed potatoes.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 260.8 g | 522% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1299 mg | 100% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
