Sunday Slow Cooker: Greek Stuffed Chicken Breasts

Sunday Slow Cooker: Greek Stuffed Chicken Breasts might be just the Mediterranean recipe you are searching for. This gluten free and dairy free recipe serves 1 and costs $13.21 per serving. One portion of this dish contains roughly 201g of protein, 73g of fat, and a total of 1648 calories. 1347 people were glad they tried this recipe. This recipe from Slender Kitchen requires salt and pepper, black olives, oregano, and garlic powder. It works best as a main course, and is done in around 45 minutes. With a spoonacular score of 99%, this dish is tremendous. If you like this recipe, you might also like recipes such as Sunday Slow Cooker: Coconut Thai Curry Chicken Breasts, Sunday Slow Cooker: Ground Beef and Zucchini Stuffed Peppers, and Slow-Cooker Greek Stuffed Peppers.

Servings: 1

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Ingredients:

1 cup chopped artichoke hearts

1/4 cup sliced black olives

1.5 cups chicken broth

1 tsp. garlic powder

1 tbsp. oregano, chopped

4 oz. reduced fat feta

2 roasted red peppers, chopped

Salt and pepper

2 lbs. boneless skinless chicken breast (about 6 6oz. chicken breasts)

3 cups finely chopped spinach

Equipment:

knife

bowl

slow cooker

Cooking instruction summary:

In a bowl, mix together the spinach, artichoke hearts, roasted red peppers, feta, oregano, and garlic.Season with chicken breast with salt and pepper.With a sharp knife, make a deep cut in the center the chicken breasts to create a pocket. Be careful not to cut through the chicken.Stuff the chicken breasts with the spinach mixture.Add to the slow cooker. To get all the chicken to fit, you will likely need to place them on their sides with the spinach mixture facing up, basically stacking them sideways across the bottom of the slow cooker. This also prevents the stuffing from falling out.Add the chicken broth.Cook on low for 4 hours, checking to make sure the chicken is fully cooked through.

 

Step by step:


1. In a bowl, mix together the spinach, artichoke hearts, roasted red peppers, feta, oregano, and garlic.Season with chicken breast with salt and pepper.With a sharp knife, make a deep cut in the center the chicken breasts to create a pocket. Be careful not to cut through the chicken.Stuff the chicken breasts with the spinach mixture.

2. Add to the slow cooker. To get all the chicken to fit, you will likely need to place them on their sides with the spinach mixture facing up, basically stacking them sideways across the bottom of the slow cooker. This also prevents the stuffing from falling out.

3. Add the chicken broth.Cook on low for 4 hours, checking to make sure the chicken is fully cooked through.


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