Slow Cooker Mondays: Stuffed Chicken Breasts

Most stores often have bone-in, skin-on chicken breasts on sale which is why this recipe will end up being a good one to have around. Thanks Trish for this!

Ingredients for 4 servings

  • 4 chicken breasts
  • 8oz softened cream cheese
  • 4 cloves minced garlic
  • 1 TBSP olive oil
  • Small squeeze of lemon juice or zest
  • 1 large onion
  • 1/4 cup of fresh herbs
  • 1 cup of broth
  • Salt and pepper
  • Optional: fennel


  1. In a small bowl the brick of softened cream cheese, S&P, minced garlic, oil, lemon, and some fresh herbs (I used 1/4c of fresh basil and flat leaf parsley).
  2. Mix well and taste.
  3. Stuff the cheese mixture under the skin (1-2 TBSP).
  4. Then cut a pocket into the breast meat and stuff the mixture into that pocket as well.
  5. I usually cut once.
  6. Open it up and then cut on both sides of the pocket so the meat really hugs the stuffing.
  7. Heat and oil a pan.
  8. Place the breast skin down and brown. Try not to touch the chicken once on the pan to prevent the stuffing from spilling out.
  9. Set aside.
  10. Chop up a large onion, fresh fennel bulb if you have it and roughly chop up 2 cloves of garlic throw it in the slow cooker along with 1/2 c of broth. Set the browned, stuffed chicken skin side up on the veggies.
  11. Cook on low 6-8 hours or high 4-6 hours.


  1. Great idea! I have a ton of chicken breasts from Zaycon that I ordered. So, YAY! I can use this recipe right away. Thanks


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