Slow Cooker Bacon-Wrapped Stuffed Chicken Roll-Ups Step-by-step instructions

Before you start

Before starting, ensure all ingredients are ready for assembly. Pound the chicken breasts to the desired thickness to ensure they roll easily.

Prepare the mozzarella sticks by cutting them into uniform shapes that fit well inside the chicken. Have the bacon and breadcrumbs ready on a clean workspace to streamline the preparation phase.

Instructions

Assembly of the rolls

1. 1Prepare the chicken rolls
   Pound the chicken breasts until they are an even thickness. Place a stick of mozzarella in the center of each breast and roll tightly. Wrap each roll with two slices of bacon, securing with toothpicks if necessary, and coat the exterior with breadcrumbs.
   Look for The chicken should be rolled tightly to ensure the cheese stays inside during the cooking process.
   Tip Ensure the bacon is wrapped securely to prevent it from unraveling while cooking in the slow cooker.

The chicken should be rolled tightly with the cheese in the center and the bacon wrapped securely around the exterior.

The breadcrumb coating should be even and cover the bacon completely before the rolls are placed into the slow cooker.

Slow cooking process

2. 2Slow cook the chicken
   Pour the creamy sauce into the bottom of the slow cooker. Arrange the bacon-wrapped chicken rolls in the slow cooker on top of the sauce. Cover and cook on low for 4 hours, or until the chicken is fully cooked through.
   Look for The sauce should bubble gently, and the bacon should be cooked through with the chicken.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low helps keep the chicken breast moist and prevents the cheese from leaking out too quickly.

The slow cooker should be set to the low setting to ensure gentle cooking. The sauce should be bubbling softly around the chicken rolls, and the aroma of cooking bacon and chicken should be present in the kitchen throughout the process.

Final serving stage

3. 3Finish and serve
   Remove the chicken carefully using tongs to maintain the shape of the rolls. Let the chicken rest for at least 5 minutes before slicing or serving to allow the juices to redistribute throughout the meat.
   Look for The chicken should reach an internal temperature of 165°F (74°C) and the cheese should be visibly melted and stretchy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to ensure the chicken is perfectly cooked without overcooking it, which can make the breast meat dry.

The chicken should hold its shape when lifted with tongs. The cheese should be soft and stretchy when the roll is cut. Allow the rolls to rest for at least 5 minutes to ensure the juices are locked inside the meat.

Common mistakes

Avoid overcooking the chicken, as even in a slow cooker, breast meat can become tough if left for too long.

Ensure the rolls are tightly secured with bacon so they do not fall apart. Do not crowd the slow cooker, as this can prevent the sauce from cooking evenly around the chicken.

How to tell it’s done

The chicken is done when it is opaque throughout and reaches an internal temperature of 165°F (74°C). The bacon should be cooked through, and the mozzarella should be melted and soft.

Always check the thickest part of the chicken with a meat thermometer to confirm it is safe to serve.

• Poultry: 165°F (74°C) in the thickest part