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

Directions

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.