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Stuffed Chicken Rolls in a Slow Cooker  

Serve Stuffed Chicken Rolls with jasmine rice and your favorite steamed vegetable.
Course Chicken, Crock Pot, Dinner
Cuisine All-American, French
Keyword cheese, Chicken, crock-pot, ham
Prep Time 15 minutes
Cook Time 4 hours
Servings 6 servings
Calories 433kcal
Author Lynn / Turnips 2 Tangerines


  • Crock-pot, Slow cooker


  • 6 boneless, skinless chicken breasts halves
  • 6 slices fully cooked ham
  • 6 slices Swiss cheese
  • 1/4 cup flour
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon each paprika and pepper
  • 1/4 cup vegetable oil
  • 1 can condensed cream of chicken soup
  • 1/2 cup chicken broth or white wine
  • 3 tablespoons minced onion
  • 1 clove garlic, minced


  • Use a neat mallet to pound chicken breast halves to 1/8-in. thickness. Top each half with one ham slice and one cheese slice. Roll up and tuck in ends; secure with toothpicks, if necessary.
  • In a shallow bowl, combine flour, cheese, sage, paprika and pepper; coat chicken on all sides.
  • In large skillet, brown the chicken in oil over medium high heat.
  • Transfer to a 5-quart slow cooker.
  • Combine soup, broth or wine, onion and garlic. Pour over chicken.
  • Cover and cook on low for 4 to 5 hours.
  • Remove toothpicks and serve with cooked rice.


Serving: 1g | Calories: 433kcal | Carbohydrates: 9g | Protein: 40g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 118mg | Sodium: 660mg | Potassium: 645mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2515IU | Vitamin C: 3.2mg | Calcium: 289mg | Iron: 2mg