Bacon and Mushroom Stuffed Chicken Crockpot Recipe

Bacon and Mushroom Stuffed Chicken Crockpot Recipe



Ingredients needed:

* 6 boneless skinless chicken breasts
* 3 tablespoons finely chopped fresh sage leaves
* 4 slices of bacon, crisply cooked, crumbled
* 1 jar of sliced mushrooms, drained, chopped
* 1 tablespoon of butter or margarine, melted
* 1/4 teaspoon of salt
* 1/4 teaspoon of pepper
* 1/2 cup of chicken broth
* 2 tablespoons of quick-mixing flour
* 2 tablespoons of whipping cream
* 1/3 cup of shredded Parmesan cheese

Preparation steps:

* Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In a small bowl, combine 1 tablespoon of the sage, the bacon and mushrooms; divide evenly among chicken breasts, mounding in center. Roll chicken over filling, tucking in ends to enclose filling.
* Spray crockpot with cooking spray. Place chicken roll-ups, seam sides down, in crockpot. Brush chicken with butter; sprinkle with salt and pepper. Pour broth around chicken.
* Cover and cook on low for 3 hours and 15 minutes. With slotted spoon, remove chicken to serving platter; cover to keep warm. Strain cooking liquid; pour into 1-quart saucepan. Heat to boiling. Stir in flour with whisk; boil and stir 1 minute or until thickened. Remove from heat. Stir in whipping cream and remaining 2 tablespoons of sage. Spoon about 2 tablespoons sauce over each chicken roll-up. Sprinkle with cheese.

Enjoy!