crock pot bacon & mushroom stuffed chicken

Name: Crock Pot Bacon & Mushroom Stuffed Chicken
Prep time: 30 min
Cook time: 5 h
Yield: 6
Ingredients: 6 - chicken breast halves, skinless & boneless; 1 teaspoon(s) sage, dried; 6 slice(s) bacon, cooked crisp, crumbled; 1 - 4 oz. jar(s) sliced mushrooms, drained, coarsely chopped; 1 tablespoon(s) butter, melted; 1/4 teaspoon(s) salt & pepper; 1/2 cup(s) chicken broth, low salt; 2 tablespoon(s) flour; 2 tablespoon(s) whipping cream; 1 teaspoon(s) sage, dried; 1/3 cup(s) parmesan cheese, fresh, shredded

(2 ratings)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmm my kind of meal!!!! YUM!

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(2 ratings)

yield 6 serving(s)

prep time 30 Min

cook time 5 Hr

Ingredients For crock pot bacon & mushroom stuffed chicken

6

chicken breast halves, skinless & boneless
1 tsp

sage, dried
6 slice

bacon, cooked crisp, crumbled
1 - 4 oz. jar

sliced mushrooms, drained, coarsely chopped
1 Tbsp

butter, melted
1/4 tsp

salt & pepper
1/2 c

chicken broth, low salt
2 Tbsp

flour
2 Tbsp

whipping cream
1 tsp

sage, dried
1/3 c

parmesan cheese, fresh, shredded

How To Make crock pot bacon & mushroom stuffed chicken

1
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4" thick. In small bowl, combine 1 tsp sage, bacon & mushrooms; divide evenly among chicken breasts, mounding in center. Roll chicken over filling, tucking in ends to enclose filling.

2
Spray 5 qt crock pot with cooking spray or reynolds slow cooker liners. Place chicken roll ups in slow cooker, seam side down. Brush tops of chicken with butter; sprinkle with salt & pepper. Pour broth around chicken.
3
Cover; cook on Low heat setting 3 - 3 1/2 hours.
4
With slotted spoon, remove chicken to serving platter; cover to keep warm. Strain cooking liquid; pour into 1 qt saucepan. Heat to boiling. Stir in flour with whisk; boil & stir 1 minute or until thickened. Remove from heat. Stir in whipping cream & 1 tsp sage. Spoon about 2 Tbps sauce over each chicken roll up. Sprinkle with cheese.
5
NOTES: Instead of pounding & rolling the chicken, cut a slit from the rib edge of the chicken breast toward the center, not cutting quite through, to form a pocket. Arrange sage in pocket, then spoon in bacon/mushroom mixture. Substitute 1/4 C dry white wine for 1/4 C of the chicken broth. Serve the chicken & sauce over hot cooked pasta or rice.
6
NUTRITIONAL INFO: 1 Serving (1 Serving) Calories 240 (Calories from Fat 100), Total Fat 12g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 95mg; Sodium 540mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g), Protein 31g; PERCENT DAILY VALUE*: Vitamin A 4.00%; Vitamin C 0.00%; Calcium 10.00%; Iron 8.00%; EXCHANGES: 0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat; CARBOHYDRATE CHOICES: 0; *Percent Daily Values are based on a 2,000 calorie diet.
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