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easy and delicious crockpot recipe for chicken saltimbocca

Creamy Crockpot Chicken Saltimbocca | Slow Cooker Recipes

Course Main Course
Cuisine Italian
Keyword chicken saltimbocca, Creamy Crockpot Chicken Saltimbocca
Servings 4


  • 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


  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.