Source: Parents Magazine


Recipe Summary test

45 mins
4 hrs
4 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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; fat 6g; cholesterol 100mg; saturated fat 1g; carbohydrates 8g; mono fat 3g; poly fat 2g; insoluble fiber 1g; sugars 2g; protein 43g; vitamin a 145.8IU; vitamin c 7.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 21.3mg; vitamin b6 1.1mg; folate 28.2mcg; vitamin b12 0.7mcg; sodium 509mg; potassium 674mg; calcium 50.5mg; iron 2mg.