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Bacon and Feta Stuffed Chicken Breast

Bacon and Feta Stuffed Chicken Breast

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Stephen Wallace

The title says it all-five ingredients, quick prep time, and tasty.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet


  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
  2. Mix bacon and feta together in small bowl.
  3. Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
  4. Place chicken in slow cooker, then add tomatoes and basil.
  5. Cook on High until chicken is no longer pink in the middle, about three hours.
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I made this recipe and used chicken thighs but didn't stuff them. I mixed bacon, feta, diced tomatoes, 1 tsp. of dried basis and poured over thighs in slow cooker. Very, very good!!!


This was absolutely amazing. easy and fun to make and sooooooo yummy .


Didn't have the chicken thawed out in time to put in the slow cooker, so stuffed them and put them in the oven at 350 degrees for 45 minutes. I only had a can of diced tomatoes with garlic, so used one can of diced tomatoes and sprinkled dried basil over all. The flavor was mainly from the tomatoes, but very tasty. Next time I will double the stuffing and try it in the crockpot.