What Foods the Morsels be: Crockpot Stuffed Chicken

A few weeks ago we went to Uno's for dinner and I got their "Chicken Spinoccli". It was so delicious that I had to try to duplicate this dish at home. I made it last week and thought I would share my recipe with you. Being that I am busy and not overly fond of spending hours in the kitchen I opted to use my trusty Crockpot. I am all for making things a bit easier and still having yummy results. Here is my version of Chicken Spinoccoli.


6 boneless Chicken Breasts
3 cups fresh spinach, chopped
1 large head of broccoli, chopped
8 oz feta cheese
1/2 cup sundried tomatoes in oil, drained and chopped
1/2 tsp garlic powder
1 tsp oregano
1 tsp basil
1 15oz can diced tomatoes
dash lemon juice

1.) Tenderize chicken until it is approximately 1/4 inch thick.
2.) Combine spinach, broccoli, feta, sundried tomatoes, garlic powder, oregano and basil in bowl.
3.) Lay chicken breasts smooth side down. Spoon approximately 2 Tablespoons of feta mixture onto the chicken. Roll tightly and use toothpicks to secure.
4.) Place in crockpot.
5.) Cover the chicken with can of diced tomatoes, undrained.
6.) Cook on low for 5-6 hours.

I served it over penne with pesto. Then I used the extra feta mixture as a side salad. You can eat it plain because it already has lots of seasoning or toss it in a bit of lemon juice or olive oil. Not only does the Crockpot make the chicken super tender, but the best part is it frees you up to get out there and enjoy the beautiful Fall weather and have dinner at home waiting for you! You can't beat that!

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