Creamy Crockpot Chicken Saltimbocca | Slow Cooker Recipes

Hi there Shabby Creek readers!  It’s me, Claire, from A Little Claireification back to share another delicious slow cooker recipe – my Creamy Crockpot Chicken Saltimbocca.  I’m going to tell you all about it but first…

I just had to tell you all that I was at SNAP! Conference in Salt Lake City, Utah this past weekend and I had the great pleasure of meeting the fabulous Miss Gina herself in person.  ::squeal::  How awesome is that??  Gina is a doll and such an encouragement to me, so it was great to spend some time with her!  I am just sad we didn’t get a picture together but hoping to remedy that soon!

Ok, so a few years ago I had an amazing dish called Veal Saltimbocca in a great little restaurant in the West Village in NYC.  Sadly that restaurant has since closed and, either way, it would have involved a plane ticket to go have it again so… what’s a girl to do?

Well, I decided to try and re-create it in my slow cooker – I used chicken because that’s what I had on hand – and the result was pretty delicious.  You could definitely use veal for an even more authentic Italian experience.

This is a dish I cannot WAIT to serve the next time we have company (and I will promise to behave myself and not challenge someone to a duel over the leftovers. I’m a lady, after all).

I’ll just hide them until after the guests leave.

Now I know a lot of my slow cooker recipes require very little prep but this one does take about 30 minutes or so.  Very worth it!

Chicken breasts are pounded flat and rolled up with with a little fresh sage, thinly sliced prosciutto and gruyere cheese.

“Saltimbocca” {pronounced “Salt-eem-bo-kah”} actually means “Jump into the mouth” in Italian.  Pretty clever, although I couldn’t get mine to do that no matter how hard I tried so I just used a fork. 😉

It is tender and creamy and the white wine in the sauce adds an amazing depth of flavor {although you can substitute chicken stock}.  It’s definitely a new family favorite, and especially easy when you add the slow cooker into the mix.

I hope you all enjoy it as well!  I served my Drunken Lemon Orzo on the side.  Another VERY easy dish and the perfect complement to your main course.

It’s always a treat to be over here sharing with you all and I hope you’ll pop over and say hello.  See you all next month!

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Recipe: Creamy Crockpot Chicken Saltimbocca

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 8 – 12 fresh sage leaves (optional – you could try basil as well)
• 8 thin slices prosciutto
• 6-8 slices Gruyere cheese
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable or olive oil
• 1 can condensed cream of chicken soup
• 3/4 cup white wine (can substitute chicken stock)

Instructions

1. In a sealed freezer bag, pound the chicken breasts to 1/4″ thickness.
2. Arrange 2-3 sage leaves on each piece of chicken.
3. Top each piece with two thin slices of prosciutto and cheese slices to cover.
4. Depending on the Gruyere, this may take 2- 3 smaller slices.
5. Roll the chicken up tightly, as with a jelly roll, folding in the ends first.
6. Secure with toothpicks.
7. On a shallow plate, combine the flour, Parmesan cheese, salt & pepper.
8. In a large skillet over medium-high heat, brown the chicken rolls in oil on all sides and remove from heat – about 2 minutes per side.
9. While the chicken browns, combine the soup and wine in a crock pot on low heat.
10. Add the chicken rolls to the crock pot and spoon the sauce over the top.
11. Cover and cook on LOW until meat is longer pink, 4 – 5 hours.
12. About half way through, I turned the chicken and coated again but it is not required.
13. Remove the chicken to a serving platter and, once slightly cooled, remove the toothpicks.
14. Serve with the sauce on top or on the side with your favorite side dishes.

Preparation time: 30 minute(s)

Cooking time: 4-5 hour(s)

Number of servings (yield): 4 

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Creamy Crockpot Chicken Saltimbocca | Slow Cooker Recipes

Course Main Course

Cuisine Italian

Keyword chicken saltimbocca, Creamy Crockpot Chicken Saltimbocca

Servings 4

Ingredients

• 4 boneless skinless chicken breast halves 4 ounces each
• 8 - 12 fresh sage leaves optional - you could try basil as well
• 8 thin slices prosciutto
• 6-8 slices Gruyere cheese
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable or olive oil
• 1 can condensed cream of chicken soup
• 3/4 cup white wine can substitute chicken stock

Instructions

1. In a sealed freezer bag, pound the chicken breasts to 1/4" thickness.
2. Arrange 2-3 sage leaves on each piece of chicken.
3. Top each piece with two thin slices of prosciutto and cheese slices to cover.
4. Depending on the Gruyere, this may take 2- 3 smaller slices.
5. Roll the chicken up tightly, as with a jelly roll, folding in the ends first.
6. Secure with toothpicks.
7. On a shallow plate, combine the flour, Parmesan cheese, salt & pepper.
8. In a large skillet over medium-high heat, brown the chicken rolls in oil on all sides and remove from heat - about 2 minutes per side.
9. While the chicken browns, combine the soup and wine in a crock pot on low heat.
10. Add the chicken rolls to the crock pot and spoon the sauce over the top.
11. Cover and cook on LOW until meat is longer pink, 4 - 5 hours.
12. About half way through, I turned the chicken and coated again but it is not required.
13. Remove the chicken to a serving platter and, once slightly cooled, remove the toothpicks.
14. Serve with the sauce on top or on the side with your favorite side dishes.