Saltimbocca-Style Chicken

This slow cooker take on chicken saltimbocca wraps pounded chicken fillets around ham and cheese, sears them for a golden crust, then lets the crockpot do the rest. The low, slow braise keeps the rolled chicken tender while the cream of chicken soup and white wine cook down into a rich, sage-scented gravy.

Pounding the chicken thin is essential. It needs to be flexible enough to roll tightly around the ham and cheese without cracking or tearing. The sage-and-Parmesan flour dredge adds flavor to the sear and helps thicken the sauce as it cooks.

Chilling the assembled rolls for at least an hour before searing firms them up so they hold their shape in the hot pan. The toothpick keeps everything tucked during the sear and the long cook.

Chef Tips

• Pound the chicken between waxed paper to prevent tearing. Go for an even thickness so the rolls cook uniformly.
• Sear on all sides before transferring to the slow cooker. That browning creates flavor that the low-and-slow braise can’t replicate on its own.
• Thicken the sauce at the end on HIGH with a flour-water slurry, stirring gently to avoid breaking apart the tender rolls.

Variations

• Use prosciutto instead of ham for a more traditional Italian saltimbocca flavor.
• Swap the cream of chicken soup for cream of mushroom for an earthier sauce.
• Add a squeeze of lemon juice to the finished sauce for brightness that cuts through the richness.