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Paleo Slow Cooker Chicken Roll-Ups with Prosciutto and Asparagus

| January 7, 2012 | 12 Comments More

Ready to roll?

It is entirely possible to make things in your slow cooker that come out looking attractive. This recipe is a fine example, and you also get to smash things on your kitchen counter during the food prep. Double win! If you don’t have a meat mallet in your kitchen yet, this recipe might help you see the light.


  • 3 or 4 boneless chicken breasts
  • 6 to 8 slices of Prosciutto or spiced ham of choice. Usually about a quarter pound will do.
  • 1 bunch of asparagus
  • Garlic cloves
  • Salt and Pepper

Instructions: (you get to smash stuff)

  1. Filet your chicken breasts in half. You should now have twice as many pieces of chicken!
  2. Smash your chicken flat with a meat mallott. Using a piece of saran wrap between the chicken and mallet helps. Do smash the chicken on both sides until the chicken is tenderized and ready to roll.
  3. Trim your asparagus spears to your desired length for your rolls. Cutting off about half the stalk usually works fine.
  4. Place 3 to 4 pieces of asparagus  along with a chopped clove of garlic inside your chicken. Proceed to roll up the chicken around the asparagus.
  5. Roll a piece of Prosciutto or ham around your chicken roll up and you are ready to go. Using a wooden tooth pick to hold your roll together is completely optional and is normally only necessary if you made a rather messy roll-up. Everything will bind together nicely in the cooking stages.
  6. Line the bottom of your slow cooker with the roll-ups and cook on low for 4 hours. That’s it!

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Category: Chicken

Comments (12)

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  1. Diane says:

    have to try this

  2. Candice says:

    Look delish – going on my ‘to-try’ roster. One question – don’t you need some butter or olive oil at the bottom of the crockpot?


  3. Charles says:

    This was pretty awful with the Prosciutto. We tried it a couple times and a couple ways. I’m sure it will be better with Capicola. Our friends even tried it and we’re not pleased either. Let us know please!

  4. Jason says:

    Charles, I’m sorry you didn’t like the recipe. What did you feel was awful about the prosciutto? Always welcoming feedback here even if negative. Lots of food blogs just don’t approve comments that aren’t awesome. I personally have made variants of this dish many times, and often eat the roll ups as finger food lunches. Thanks for your time..

  5. Jason says:

    You don’t need it, yet if you are concerned you can grease the bottom and walls of your cooker with coconut oil. I find that works best.

  6. CHarles says:

    It was an odd taste..maybe we were doing it wrong…. we may try it with the capicola…. its just an odd taste maybe the asparagus..

  7. Jason says:

    If you are unsure about the asparagus, you can replace it with fresh spinach!

  8. Faye says:

    The chicken got dry when I made this. Did that happen to anyone else? Was there something I’m supposed to do that maybe wasn’t explicit in the recipe?

    • Jason says:

      Did you keep the lid on during cooking on low? I’ve made these 4-5 times already and never have they turned out dry. Anything else you can think of?

  9. Liz says:

    I made this last night for my family and we all loved it. Only thing I did different was after cooking it in the crockpot I placed it in the oven for just a few min to crisp up the prosciutto. My husband is hard to please sometimes and he went back for seconds of it :).

  10. Tara says:

    Oddly, my chicken did not cook in the slow cooker. I accidentally left the slow cooker on over night and the chicken still wasn’t cooked. Wondering if the heating element in the slow cooker is off.

  11. RThomas says:

    can you bake this instead?

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