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Ingredients

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Directions

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  • In a food processor, pulse mushrooms, onion, and garlic until finely chopped. In a large skillet, heat oil over medium heat. Add mushroom mixture and thyme, stirring often, until softened, about 4 to 6 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat, and mix in Parmesan, bread crumbs, and parsley. Divide into 4 equal portions.

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  • Season chicken breast with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place one portion of mushroom stuffing in center of each chicken breast. Roll up chicken starting at the long side and tuck in the ends to make a tight cylinder; secure with toothpicks. Transfer chicken rolls to a 4-quart slow cooker.

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  • Pour beef broth over chicken in slow cooker. Cover and cook on low-heat setting for 4 hours. Remove from cooker with a slotted spoon; discard cooking liquid. Remove toothpicks. Slice and serve with spinach and/or rice pilaf. Makes 4 servings.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

265 calories; 6 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 100 mg cholesterol; 509 mg sodium. 674 mg potassium; 8 g carbohydrates; 1 g fiber; 2 g sugar; 43 g protein; 0 g trans fatty acid; 146 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 21 mg niacin equivalents; 1 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 50 mg calcium; 2 mg iron;

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