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

 

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.


Nutrition Information:

Quickview
1648k Calories
201g Protein
73g Total Fat
35g Carbs
88% Health Score
Limit These
Calories
1648k
82%

Fat
73g
113%

  Saturated Fat
12g
75%

Carbohydrates
35g
12%

  Sugar
6g
8%

Cholesterol
598mg
200%

Sodium
5753mg
250%

Get Enough Of These
Protein
201g
402%

Vitamin K
528µg
504%

Vitamin B3
97mg
489%

Selenium
295µg
422%

Vitamin B6
7mg
362%

Vitamin A
11400IU
228%

Phosphorus
2048mg
205%

Vitamin C
137mg
167%

Vitamin B5
13mg
132%

Potassium
4398mg
126%

Magnesium
340mg
85%

Manganese
1mg
76%

Vitamin B2
1mg
69%

Iron
10mg
60%

Folate
241µg
60%

Vitamin E
8mg
55%

Vitamin B1
0.71mg
47%

Zinc
6mg
43%

Fiber
10g
42%

Calcium
332mg
33%

Copper
0.66mg
33%

Vitamin B12
1µg
33%

Vitamin D
0.91µg
6%

covered percent of daily need
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