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Creamy Crockpot Chicken Saltimbocca

  • Recipe Submitted by on

Category: Healthy Recipes, Chicken, Main Dish

 Ingredients List

  • 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)


In a sealed freezer bag, pound the chicken breasts to 1/4”³ thickness.

Arrange 2-3 sage leaves on each piece of chicken.

Top each piece with two thin slices of prosciutto and cheese slices to cover.

Depending on the Gruyere, this may take 2- 3 smaller slices.

Roll the chicken up tightly, as with a jelly roll, folding in the ends first.

Secure with toothpicks.

On a shallow plate, combine the flour, Parmesan cheese, salt & pepper.

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.

While the chicken browns, combine the soup and wine in a crock pot on low heat.

Add the chicken rolls to the crock pot and spoon the sauce over the top.

Cover and cook on LOW until meat is longer pink, 4 ”“ 5 hours.

About half way through, I turned the chicken and coated again but it is not required.

Remove the chicken to a serving platter and, once slightly cooled, remove the toothpicks.

Serve with the sauce on top or on the side with your favorite side dishes.

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