Real Recipes From Real Home Cooks ®

ricotta-pesto stuffed chicken thighs

Recipe by
barbara lentz
beulah, MI


yield 2 -4
prep time 10 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For ricotta-pesto stuffed chicken thighs

  • 1 c
    ricotta cheese
  • 1/4 c
    grated parmesan cheese
  • 1/2 c
  • 4 lg
    boneless chicken thighs
  • salt and pepper
  • 1 can
    cream of mushroom soup
  • 1/4 c
    each white wine & milk
  • pine nuts and basil for garnish

How To Make ricotta-pesto stuffed chicken thighs

  • 1
    Pound out the thighs to make them more unified. Season with salt and Pepper.
  • 2
    In a bowl mix the ricotta, pesto, and Parmesan cheese. Put a spoonful on each thigh and roll up securing with a toothpick.
  • 3
    Set the chicken in the bottom of a slow cooker. Mix the soup with the milk and white wine. Pour over the chicken.
  • 4
    Cook on low for 6 hours. Serve garnished with pine nuts and basil

Categories & Tags for Ricotta-Pesto Stuffed Chicken Thighs: