It’s Monday, and if you’re anything like me, the idea of cookies for dinner keeps whispering in your ear as the holidays approach. I get it—we’re all short on time and high on cravings. But dinner still needs to happen, preferably something satisfying, relatively quick to prepare, and actually edible beyond spooning frosting straight from the jar.
If you need a dinner that’s mostly hands-off, meets the family-friendly criteria, and still feels a little special, this crockpot stuffed chicken is worth trying. I was pleasantly surprised when I discovered you can stuff chicken breasts and slow-cook them without everything becoming a soggy mess. The stuffing here is a simple combo of wilted spinach, roasted red pepper, Parmesan and goat cheese for tang. A quick sear before the crockpot gives the breasts color and extra flavor, and a splash of white wine with chicken stock keeps everything moist while adding depth.
Crockpot Stuffed Chicken Breasts with Spinach, Roasted Red Pepper, Parmesan + Goat Cheese
Serves 4
Ingredients
- 4 boneless, skinless chicken breasts (not thin-sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar roasted red peppers in water, reserve 1 pepper and cut into 8–12 long slices
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 of a 6-ounce bag fresh spinach
- 2 ounces Parmesan, sliced or shaved
- 2 ounces goat cheese
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken stock
Directions
- If desired, gently tenderize the chicken so it’s even in thickness but not paper-thin. Using a sharp knife, make a deep slit along one side of each breast to form a pocket—take care not to cut all the way through.
- Season both sides of each breast with salt and pepper.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the garlic and spinach and cook until the spinach is wilted, about 4–5 minutes. Remove from heat.
- Into each chicken pocket add about 1/2 ounce Parmesan, a portion of goat cheese, 1–2 slices of roasted red pepper, and an even amount of wilted spinach. Press the filling toward the back of the pocket so it stays inside while cooking.
- Increase the skillet heat to medium-high and add the remaining olive oil. When the oil is hot, sear each chicken breast 2–3 minutes per side until golden. Searing is optional but recommended for better flavor and texture.
- Place the stuffed chicken breasts in the crockpot with the stuffed side facing up. Pour in the white wine and chicken stock.
- Cook on low for 6–8 hours, or until the chicken reaches a safe internal temperature and is tender. The low, slow heat allows the flavors to meld and keeps the cheese creamy.
This recipe yields tender, flavorful chicken with a creamy, tangy filling—perfect served over rice, mashed potatoes, or a simple tossed salad. It’s an easy weeknight option that still feels like you put in effort, and the crockpot frees you up for all the other holiday tasks (or cookie-baking emergencies).
Enjoy your dinner—and then, of course, find the cookies.