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Crock-Pot Mashed Potato Stuffed Chicken Breasts
6 Quart Crock-Pot
Chicken Breast Halves
bone-in, with skin
2 – 3
2 – 3
Fresh Flat Leaf Parsley
2 – 3
or stock or water
Prepare mashed potatoes on top of stove:
Peel and cut potatoes into quarters.
Bring potatoes and enough water to cover to a boil.
Turn to low for 15 minutes or until “fork tender”.
Drain water and add milk and butter.
Add salt, pepper and garlic powder to taste.
Transfer potatoes to a flat surface. (Wax paper works good for this.)
Shape into a round and cut into four squares.
Your squares should not be bigger than the chicken pieces.
With your fingers lift chicken skin away from meat leaving ends still attached so it forms a pocket.
Place one potato square under the skin of each breast, flattening if needed to distribute.
Place chicken breasts in bottom of 6 quart or larger crock-pot.
Try to angle them so open pocket is tilted upwards.
Drizzle with olive oil.
Pour in broth or water.
Cook on low for 5-6 hours.
Remove from crock-pot carefully and sprinkle with parsley and a little more asiago cheese if desired.
Spoon some of the broth from the crock-pot on top and serve.