Crockpot Stuffed Chicken with Spinach and Cream Cheese
Crockpot stuffed chicken sounds fancy, but it is simple: chicken breasts are cut open, filled with a creamy spinach mixture and cooked in broth until tender. The slow cooker keeps the filling in and the meat soft, so the plate looks like restaurant food.
4
servings25
minutes4
hoursChicken breasts are filled with spinach, cream cheese and mozzarella, then cooked gently in garlic broth. The juices turn into a light sauce for serving.
Ingredients
4 large boneless skinless chicken breasts (about 8 oz each)
4 oz cream cheese, softened
1 cup frozen chopped spinach, thawed and squeezed very dry
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp Italian seasoning
1 tsp kosher salt, divided
1/2 tsp black pepper
1 Tbsp olive oil
1 cup low-sodium chicken broth
1/2 tsp paprika
1/4 cup heavy cream
1 tsp cornstarch
toothpicks or kitchen twine
Directions
- Mix the cream cheese, spinach, mozzarella, Parmesan, garlic, 1/2 teaspoon of the salt and half the Italian seasoning in a bowl until smooth.
- Lay a chicken breast on a cutting board and slice a deep pocket into the thick side, cutting almost to the other edge without going through.
- Fill each pocket with about 1/4 of the spinach mixture. Close it and secure with toothpicks.
- Mix the remaining salt, Italian seasoning, pepper and paprika. Rub it over the chicken.
- Heat the oil in a skillet over medium-high heat and brown the chicken 2 minutes per side. Do not cook it through.
- Pour the broth into the slow cooker. Place the chicken in a single layer if you can, or overlap slightly.
- Cover and cook on LOW for 3 1/2 to 4 hours or on HIGH for 2 hours. Chicken must reach 165°F in the thickest part, including near the filling.
- Move the chicken to a plate and remove the toothpicks. Cover with foil to keep warm.
- Pour the cooking liquid into a small saucepan. Whisk the cornstarch into the cream, then add to the pan and simmer for 3 minutes until it thickens.
- Slice the chicken, spoon over the sauce and serve at once.
Notes
- Use bacon bits or sun-dried tomatoes in the filling for variation. Leftovers keep 3 days in the fridge, and the chicken is good sliced cold on salad. If your breasts are very thick, pound them lightly so they cook evenly.
Why stuffed chicken works in the slow cooker
Stuffed chicken is hard to cook in the oven because the outside dries before the filling is hot. In a slow cooker, gentle steam heat brings the whole breast up to temperature evenly, so the center is safe and the edges stay tender. It is a dish that looks like effort, so it works for guests, but the actual hands-on time is about twenty-five minutes. The rest happens while you do something else.
The broth in the bottom of the pot also keeps the cheese from leaking out and burning. Some filling will melt into the liquid, and that is a good thing because it becomes the base of a quick sauce at the end. Plan for a short rest before slicing, so the cheese sets and the filling does not run onto the plate.
Ingredient notes
Chicken breasts: buy large, even ones about an inch thick. Very thin cutlets will dry out, while huge ones may need slicing in half horizontally. If you are cooking for a smaller group, two large breasts cut in half through the middle also give four portions.
Cream cheese: softened full-fat cream cheese mixes smoothly. Cold blocks leave lumps in the filling.
Spinach: frozen spinach saves time, but you must squeeze it dry in a clean towel. Wet spinach makes the filling runny and the sauce watery. Squeeze it in your fist, then again in a towel. You want a dry, dense ball before it goes into the cheese.
Mozzarella and Parmesan: the mozzarella gives stretch and the Parmesan gives sharp flavor. Shred them yourself if you can.
Heavy cream: this turns the cooking liquid into a silky sauce. Add it at the end, never at the start, since long heat can make it split.
Tips for juicy chicken with a firm filling
Secure the pockets well: use toothpicks and weave them like stitches, so the filling stays where it belongs. Count them before you serve. Smooth the filling back into the pocket with a spoon instead of pushing it with your fingers, which tears the meat.
Check the temperature in two spots: chicken is done at 165°F, and the filling should be hot as well. Check the thickest part of each breast. A probe thermometer is the easiest way to be sure, since the filling can stay cool while the outside looks done.
Do not overstuff, the most common mistake: too much filling pushes out of the pocket and melts into the pot. About a quarter cup each is plenty.
Swaps and variations
Use goat cheese or herbed cream cheese for a different taste, and swap spinach for chopped roasted peppers or artichoke hearts. For a lower-fat version, use light cream cheese and thicken the broth only with cornstarch. A little crumbled bacon in the filling is a nice change that nobody argues with.
Do not use frozen chicken breasts, because they cook unevenly and stay unsafe in the center for too long. Thaw them in the fridge first, then stuff and cook.
What to serve with it
Serve the chicken over rice, orzo or mashed potatoes so the sauce goes to good use. Roasted asparagus, green beans or a green salad make a pretty plate, and a squeeze of lemon over the top adds freshness. Spoon the sauce over the top just before serving, so the plate stays glossy and not watery.
Storing and reheating
Keep leftovers in the fridge for up to 3 days, with the sauce in a separate container. Reheat the chicken covered in a 325°F oven for about 20 minutes, or in the microwave at 50 percent power. Label the container so you know which night you cooked it.
I do not recommend freezing the cooked chicken, since the filling gets grainy. You can freeze the stuffed raw breasts for a month, then thaw overnight before cooking.
Crockpot Stuffed Chicken with Spinach and Cream Cheese at a glance
- Prep time: 25 minutes
- Cooking time: 4 hours
- Servings: 4 servings
- Ingredients: 15, led by boneless skinless chicken breasts (about 8 oz each), cream cheese, frozen chopped spinach, shredded mozzarella cheese
Tips for Crockpot Stuffed Chicken with Spinach and Cream Cheese
Use bacon bits or sun-dried tomatoes in the filling for variation. Leftovers keep 3 days in the fridge, and the chicken is good sliced cold on salad. If your breasts are very thick, pound them lightly so they cook evenly.
Crockpot Stuffed Chicken with Spinach and Cream Cheese FAQ
How long does Crockpot Stuffed Chicken with Spinach and Cream Cheese take?
Crockpot Stuffed Chicken with Spinach and Cream Cheese takes 4 hours of cooking after 25 minutes of prep.
How many people does Crockpot Stuffed Chicken with Spinach and Cream Cheese serve?
This recipe makes 4 servings.
What do I need to make Crockpot Stuffed Chicken with Spinach and Cream Cheese?
15 ingredients, led by boneless skinless chicken breasts (about 8 oz each), cream cheese, frozen chopped spinach, shredded mozzarella cheese. Amounts are in the recipe card above.
