Stuffed chicken roll is a very popular preparation in many regions of the world, especially in Latin America, where it adapts ingredients and techniques according to the country. Its origin comes from the European culinary tradition, where stuffed meats have been a symbol of festive and family meals. In countries such as Mexico, Colombia, Argentina, and Chile, this dish is known as "stuffed chicken roll," "chicken roulade," or simply "stuffed chicken." Each region varies slightly in the stuffing ingredients and the cooking method, but the base is always a flattened and stuffed chicken breast. The use of the slow cooker is a modern adaptation that allows for even cooking and a juicy texture, ideal for those seeking convenience without sacrificing flavor.
Stuffed chicken roll in slow cooker
How to Prepare Stuffed Chicken Roll in a Slow Cooker
Ingredients: Boneless, skinless chicken breasts, ham, Swiss cheese, wheat flour, Parmesan cheese, crushed sage, paprika, pepper, vegetable oil, condensed cream of chicken soup, chicken broth, and fresh parsley.
Steps:
Flatten the chicken to a 1/8-inch thickness.
Place ham and cheese on each breast.
Roll up and tuck in the ends.
Secure with a toothpick.
Combine the flour, Parmesan cheese, sage, paprika, and pepper.
Coat the chicken on all sides with this mixture.
Cover and refrigerate for 1 hour.
In a large skillet, brown the chicken in oil over medium-high heat.
Transfer to a 5-quart slow cooker.
Combine the condensed cream of chicken soup and chicken broth.
Pour this mixture over the chicken.
Cover and cook on low heat for 4-5 hours.
Remove the toothpicks.
Garnish with parsley if desired.
Ingredients (13)
- Boneless
- Skinless Chicken Breasts
- Ham
- Swiss Cheese
- Wheat Flour
- Parmesan Cheese
- Crushed Sage
- Paprika
- Pepper
- Vegetable Oil
- Condensed Cream Of Chicken
- Chicken Broth
- Fresh Parsley
Instructions (19 steps)
- 1 Flatten the chicken to a thickness of 1/8 inch
- 2 Place ham and cheese on each breast
- 3 Roll up and tuck the ends
- 4 Secure with a toothpick
- 5 Combine the flour
- 6 parmesan cheese
- 7 sage
- 8 paprika
- 9 and pepper
- 10 Coat the chicken on all sides
- 11 Cover and refrigerate for 1 hour
- 12 In a large skillet
- 13 brown the chicken in oil over medium-high heat
- 14 Transfer to a 5-quart slow cooker
- 15 Combine the soup and broth
- 16 Pour over the chicken
- 17 Cover and cook on low heat for 4-5 hours
- 18 Remove the toothpicks
- 19 Garnish with parsley if desired