Crock-Pot Mashed Potato Stuffed Chicken Breasts

Crock-Pot Mashed Potato Stuffed Chicken Breasts

Each month a group of bloggers participate in the Improv Challlenge where we take two ingredients given to us by Kristen from Frugal Antics of a Harried Homemaker and well…improv!  The results are usually awe inspiring (theirs..not mine so much).  This month the ingredients we were given were potatoes and cheese.  Now I toyed with the idea of a sweet potato cream cheese pie but I am just not quite ready to take the plunge into crock-pot desserts.  I didn’t want to fail epically in front of everyone! lol  So I found a recipe for Mashed Potato Stuffed Chicken on Rachael Ray’s site and changed it up a little to make it crock-pot friendly and to include cheese.  Nothing like cheesy mashed potatoes from scratch -yum! This is also an awesome recipe to use up leftover mashed potatoes.

Crock-Pot Mashed Potato Stuffed Chicken Breasts

Prep Time: 30 minutes

Cook Time: 5 hours, 30 minutes

Total Time: 6 hours

Yield: 4 Servings


4 Bone In Chicken Breast Halves (With Skin)
2-3 Medium White Potatoes
1/4 Cup Milk
2-3 Tablespoons Butter
1 Tablespoon Olive Oil
Garlic Powder
3 Ounces Shredded Asiago Cheese
2 Tablespoons Fresh Flat Parsley, Chopped
2-3 Ounces Chicken Broth, Stock or Water


  1. Prepare mashed potatoes on top of stove:
  2. Peel and cut potatoes into quarters.
  3. Bring potatoes and enough water to cover to a boil.
  4. Turn to low for 15 minutes or until "fork tender".
  5. Drain water and add milk and butter.
  6. Mash potatoes.
  7. Add cheese.
  8. Add salt, pepper and garlic powder to taste.
  9. Stir.
  10. Transfer potatoes to a flat surface. (Wax paper works good for this.)
  11. Shape into a round and cut into four squares.
  12. Your squares should not be bigger than the chicken pieces.
  13. With your fingers lift chicken skin away from meat leaving ends still attached so it forms a pocket.
  14. Place one potato square under the skin of each breast, flattening if needed to distribute.
  15. Place chicken breasts in bottom of crock-pot.
  16. Try to angle them so open pocket is tilted upwards.
  17. Drizzle with olive oil.
  18. Pour in broth or water.
  19. Cook on low for 5-6 hours.
  20. Remove from crock-pot carefully and sprinkle with parsley and a little more asiago cheese if desired.
  21. Spoon some of the broth from the crock-pot on top and serve.

I actually made more mashed potatoes than needed because I was afraid of not having enough.  So instead of just serving them on the side I made some Fried Asiago Mashed Potatoes, which I posted about over at HotCouponWorld! Now check out these recipes from the rest of the Improv Challengers. I promise you won’t be disappointed!

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    • Lady Tara says

      Thanks for stopping by! I haven’t tried the original so I’d be curious to give that one a try too and compare. Love her recipes!

    • Lady Tara says

      Thanks for stopping by! It’s so fun to try new things in the crock-pot. Loving discovering new recipes as much as we enjoy sharing them!


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