Monday, March 10, 2014

Crockpot Stuffed Greek Chicken

Happy Crockpot Monday! I am excited to be back in action with my crockpot this week. I thought for awhile about what kind of meal to make this week, and with Spring finally around the corner I decided to kick it up a notch, while still keeping it fairly simple. 

If you've never had stuffed Greek chicken you are missing out! It is absolutely delicious. It's the perfect blend of spices and it melts in your mouth. I recreated Greek stuffed chicken for the crockpot to make it even easier for all of us who are busy and don't have time to slave over a stove. 

You will need:
  • 3 boneless skinless chicken breasts
  • 3 cups organic spinach and kale mix
  • 2 red bell peppers, diced
  • pinch of pepper
  • 1/3 cup sliced olives
  • 1 tablespoon chopped oregano
  • reduced fat feta to taste, can omit if you don't like feta like me
  • 1 teaspoon minced garlic
  • 1 cup organic low sodium chicken broth

Pour chicken broth into the empty crockpot. 

In a mixing bowl combine spinach/kale, bell peppers, oregano, and feta.

Sprinkle chicken breasts with pepper.

Using a knife carefully cut a 4 or 5 inch slit down the center of the chicken breast, do not cut all the way through the chicken.

Stuff chicken with spinach/kale, red pepper, and feta. 

Carefully place chicken breasts in crockpot.

Cover and cook on low for 4-6 hours or high for 3 hours.

If you're not using feta cheese and are using mozzarella or even taco mix cheese, sounds weird but it is good!, five minutes before serving sprinkle cheese over chicken breasts, cover and switch crockpot to high to melt the cheese. 

Check to make sure chicken is fully cooked before serving.

Serve and enjoy! 

Calories: 157
Carbs: 4
Fat: 4 grams
Protein: 29 grams
Sodium: 137mg
Sugar: 4 grams

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