March 19, 2015
- Prep: 15 mins
- Cook: 3 hrs 30 mins
3 hrs 30 mins
3 hrs 45 mins
- Yields: 4
1Open chicken breast to a butterfly and slice a pocket into the thicker side of the breast.
3Mix together philly cheese, French onion and a sprinkle of garlic. Place 1/4 slice of bacon in the pocket and fill with the mixture.
5Once you have filled the breast close it back up and lay a piece of bacon over the top. Slice the round ham in half and wrap one half around the bottom and the other over the top.
7Place in slow cooker on low for 3.5 hours on low.
9After an hour I placed the sliced mushroom in alfoil with a half teaspoon of garlic butter and sealed.
11Once cooked I put under the grill to crisp bacon and ham. Top with the mushrooms and a nice gravy and serve!
Submitted by Kelly Hicks
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