Stuffed Chicken Rollups

Total Time
Prep 1 hr
Cook 5 hrs

Ingredients Nutrition


  1. Flatten chicken to 1/8 inch thickness.
  2. Place ham and cheese on each breast.
  3. Roll up and tuck in ends; secure with a toothpick.
  4. Combine flour, parmesan cheese, sage, paprika,and pepper; coat chicken on all sides.
  5. Cover and refrigerate for 1 hour.
  6. In a large skillet, brown chicken in oil over medium-high heat.
  7. Transfer to a 5 quart slow cooker.
  8. Combine soup and broth; pour over the chicken.
  9. Cover and cook on low for 4 to 5 hours.
  10. Remove toothpicks.
  11. Garnish with parsley if desired.
  12. Makes 6 servings.
Most Helpful

This was great. I followed the recipe exactly. Well, I have a very large oblobg shaped crockpot so I doubled the cream of chicken soup and the broth amounts. I have made similar rollups like these before which were baked and they came out dry. These rollups in the gravy are so moist and flavorful. I will definetely make these again but might try using half the swiss inside each rollup and placing a slice on top right after removing from crockpot. If I ever open a restaurant, this will make the menu. Thanks for posting!

Scott Keith September 20, 2002

My husband just loved this recipe - sometimes chicken breasts can be so dry, but these were moist and wonderful. Next time I'll try them on the stovetop to see if it really makes any difference.

SharonB May 06, 2002

I didn't have sage so I used Durkees chicken and rib was a success at our pot-luck at work...everyone wants the recipe!

jean526 April 29, 2002