Greek Inspired Stuffed Chicken Breasts in the Crockpot
Yesterday evening, I took a little poll over on the Primally Inspired facebook page and asked what you guys wanted me to post for today’s post. The choices were an amazing treat that my husband declared best paleo treat I’ve ever made (ohhh my, it’s so good – I really can’t wait to share this one with you) or a healthy crockpot meal. I’m pretty sure the treat won by leaps and bounds. So why aren’t you seeing this amazing treat today? Someone who is brand new to healthy eating posted and said she needed ideas for healthy easy dinners. That’s what it’s all about, after all – helping people along on their journey so that’s why you are seeing the crockpot meal today. Treat will come later 🙂
I always seem to rush around way more during the holidays. Between all the family and friend Christmas parties and rushing to get Christmas shopping done, making good meals and getting healthy things to eat can sometimes take a backseat. I wish I could be like all those good women that shop throughout the year, scoring great deals and stashing them away until Christmas. I just can’t do it. I don’t know why, but I can’t. I’ve always been a procrastinator and I’ve learned to just live with the fact that that’s the way I am. This is not something I’m proud to admit, but I’ve done my whole list of Christmas shopping on Christmas Eve on more than one occasion. Yikes.
So with all the rushing, I have to be extra careful during this time of year to plan my meals out. That’s why I love using my crockpot during the holidays and I use it often. I’ve always loved a good stuffed chicken breast and this combination of Greek inspired flavors is just so good. This is one of those meals that no one would ever guess came out of a crockpot and it’s easily one of my favorite crockpot meals. It’s fancy enough that you could even serve it to dinner guests.
Greek Inspired Crockpot Stuffed Chicken Breasts Recipe
4 – 6 servings
4 – 6 boneless chicken breasts
1 T olive oil or fat of choice
½ onion, diced
½ red pepper, cut into thin strips
2 pepperoncini peppers, cut into thin strips
6 oz fresh spinach
2 tsp minced garlic
1 ½ tsp fresh oregano or ½ tsp dried oregano
salt and pepper
squeeze of lemon
1 cup chicken stock
½ cup white wine (optional, but highly recommended. It imparts amazing flavor throughout the chicken)
1/3 cup feta cheese, if you tolerate dairy. If not, leave out.
Optional Toppings: fresh parsley, fresh oregano, or fresh mint, squeeze of fresh lemon
Cut a deep slit in the middle of one side of each chicken breast so that you form a deep pocket. Generously salt and pepper each side of the chicken and set aside.
In a skillet over medium heat, pour in the olive oil. Cook the peppers and onion for just a minute or two until they are no longer raw. Add in your garlic and spinach and cook just until spinach is wilted. Add in your fresh or dried oregano and an additional pinch of salt and pepper. Remove from heat.
If you are using feta, stuff a heaping teaspoon of feta into the pocket of your chicken, making sure to stuff it as far back as you can go. Then spoon equal amounts of spinach/pepper mixture into each chicken breast. Add the stuffed chicken breasts to the crockpot. Squeeze a small splash of fresh lemon juice over the chicken. Add the chicken stock and wine to the crockpot. Cover the lid and cook on low for 6-8 hours or high for 4 hours. Top with any optional toppings if you wish and serve. Enjoy!
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