Slow Cooker Mozzarella Stuffed Chicken Breasts with Artichokes and Sun-Dried Tomatoes
Serves: 6 servings
  • 3 boneless, skinless chicken breasts, 2 lbs. total
  • 1 - 8.5-ounce jar of olive oil packed sun-dried tomatoes (halves or julienne cut)
  • 4 mozzarella sticks (also known as string cheese)
  • 1-ounce fresh basil
  • 1 - 14 ounce can of quartered artichoke hearts, drained
  • 1 lemon, cut into wedges
  • ½ cup shaved Parmesan or Asiago cheese
  1. Using a fillet knife carefully slice each chicken breast through the middle to make 6 thin cutlets. Place them in a shallow casserole dish and empty the entire jar of sun-dried tomatoes on top. Let the chicken marinate for at least 2-3 hours, preferably overnight.
  2. Lay the cutlets flat (reserve the marinade) and place 2-3 basil leaves on top of each. Place a mozzarella stick (trim them to fit) in the middle of each cutlet and, starting at the thicker end, roll it up and secure with a toothpick.
  3. Place the cutlets in a slow cooker and pour all of the sun-dried tomatoes, with the olive oil marinade, on top. Follow with the artichoke hearts.
  4. Cook on high for 1½ - 2 hours or on low for 3 - 3½ hours.
  5. Transfer to a serving dish and remove the toothpicks. Garnish with the remaining basil (chop if desired) and lemon wedges. Serve with Parmesan or Asiago cheese.
Recipe by Queen of My Kitchen at