Chicken prosciutto roll ups, made easy peasy in your slow cooker! This crock pot recipe is perfect to make for a weeknight dinner, but fancy enough to serve to company.
Friends, I have a confession to make…I’m having an affair. A mad, passionate, torrid affair! Oh, don’t worry! The Bacon Slayer knows all about it and fully endorses the relationship.
You see, I’m having an affair with my crock pot.
Now you just hush! Slow cookers get a bad rap! It is possible to make a tasty meal in a crock pot that doesn’t end up being the consistency of shoe leather, or looking like a big hot-mess-on-a-plate. There is a better way!
Just look! By endorsing my dalliances with the slow cooker, the Bacon Slayer gets to dine on lovely dinners like Chicken Prosciutto Roll Ups on even the busiest of weeknights. The man has his priorities, and they tend to include a hot meal– preferably one that includes pork.
The best part about this whole crock pot affair? I can start a fancy looking dinner in all of fifteen minutes before running out the door. At the end of the day, all I have to do whip up a couple of sides and thicken the gravy. Oh, yes! Gravy is involved.
A real, deliciously comforting meal–with gravy–is exactly what I need after a day of chauffeuring around 4 boys all-the-live-long-day. Well…that and maybe a healthy dose of chocolate, but that’s kind of a given on any day.
You. Running like crazy all day long. Exhausted. Maybe a little cranky after having battled rush hour traffic. (Or cantankerous potty training toddlers.) You finally get home, (or sit down for the first time,) and the most wonderful aroma greets you: the comforting smell of roasting chicken, with a slight hint of…is that bacon? No…it’s the prosciutto that has been giving that chicken a big ol’ hug while all day long in the crock pot. Prosciutto wrapped chicken that’s been waiting for you to get home so that it can share the love.
C’mon, Friends. Share the love. Embrace your crock pot!
All that stands between you and this delightful dinner is: boneless/skinless chicken breasts, thinly sliced prosciutto, chicken stock, honey Dijon mustard, fresh herbs, kosher salt, black pepper, and cornstarch.
Start by lightly spraying the inside of the crock of a slow cooker with olive oil.
Mince a few tablespoons of fresh herbs. My favorite savory combination is sage, rosemary, and thyme.
I blame it on having to listen to a lot of Simon & Garfunkel records as a kid.
Place a chicken breast between two sheets of plastic wrap set on a cutting board. Pound the chicken to 1/4-inch thickness with the flat side of a meat mallet. If you don’t have a meat mallet, use the bottom of a heavy skillet. Repeat with the rest of the chicken.
Lay a piece of prosciutto on a cutting board, and place a flattened piece of chicken over it with the underside facing up. Squirt on a bit of honey Dijon mustard on the chicken, and spread it thinly over the exposed surface with a basting brush.
Sprinkle a big pinch of the minced fresh herbs fairly evenly over the mustard.
Starting with the short end, tightly roll the prosciutto and chicken jelly-roll style. Place each roll, seam side down, in the bottom of the prepared crock.
Sprinkle the chicken rolls with a little salt and pepper before pouring the chicken stock over top. Cover the crock and cook on LOW for six hours, or until chicken is cooked through.
Once cooked through, transfer the chicken prosciutto roll ups to a clean plate, covering them with aluminum foil to keep warm.
Make a sort of slurry with some cold water and cornstarch.
Stir the cornstarch mixture into the juices in the crock. Season to taste with salt and pepper.
Turn the slow cooker up to HIGH, and cook the gravy uncovered for 20 to 30 minutes, or until thickened. Be sure to whisk the gravy every five minutes or so to keep it from getting lumpy.
Yes, I could transfer all of this to a saucepan and speed up the process by cooking it on the stove top, but I hate to dirty an extra pan if it’s not necessary.
Serve Chicken Prosciutto Roll Ups over skin-on smashed potatoes, surrounded by a pile of steamed veggies.
And don’t be shy with that gravy! Go ahead and pour it over the whole plate!
Then after dinner, give that slow cooker a big, fat kiss for making dinner so easy and delicious. Just be sure to wait until it’s cooled down from all that hard work. 😉
Yields 6 servings
Recipe adapted from Mabel Hoffman’s Crockery Cookery
15 minPrep Time
6 hr, 20 Cook Time
6 hr, 35 Total Time
- 6 boneless skinless chicken breast halves
- 6 thin slices of prosciutto (Italian ham)
- 1 Tbs. Honey-Dijon mustard, divided
- ½ tsp. kosher salt
- ¼ tsp. freshly cracked black pepper
- ½ tsp. dried sage
- ¾ C. low-sodium chicken stock
- ½ C. 2% milk
- 3 Tbs. cornstarch
- Mashed Potatoes or Egg Noodles, for serving
- Spray the crock of a slow cooker well with olive oil and set it aside.
- Place one chicken breast half between two sheets of waxed paper set atop a sturdy cutting board. Pound the chicken to 1/4-inch thickness with a flat meat mallet, and then set it on a clean plate. Repeat with the remaining chicken breast halves.
- Place the top side of each chicken breast lengthwise along a slice of prosciutto. Brush ¾ tsp. of honey Dijon mustard on the bottom side of the chicken breast, and then sprinkle a pinch of the dried sage over the mustard.
- Starting at the short end, tightly roll the prosciutto around the chicken. Set the chicken rolls in the prepared crock, tucking the seam side underneath. Sprinkle rolls with kosher salt and freshly cracked black pepper.
- Pour the chicken stock over the rolls. Cover crock and cook on low for 6 hours, or until the chicken is cooked through.
- Transfer the chicken rolls to a clean plate and cover with aluminum foil to keep warm.
- Whisk the cornstarch into the milk until smooth; stir it into the juices inside the crock to combine.
- Turn the slow cooker up to high and cook the sauce UNcovered for 20 to 30 minutes, stirring periodically, until the sauce thickens.
- Serve chicken rolls over mashed potatoes or cooked egg noodles and spoon sauce over all.
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