4 boneless, skinless chicken breasts (try to use a pretty thick breast)
1 roasted red pepper, diced
about 1/2 a bag of fresh spinach
goat cheese crumbles
1/2 c. white wine
3/4 cup chicken stock
basil (fresh or dried)
Salt & pepper your chicken. Gently make a slit on either side of each chicken breast (be sure not to cut all the way through). Set aside.
In a skillet, wilt the spinach with a bit of EVOO and minced garlic, about 5 minutes. While that's cooking, stuff the chicken with a few slivers of pepper and as much cheese as you like. When the spinach is done, add to the chicken.
Add a bit more EVOO to the pan and sear the chicken on both sides, about 3-4 minutes per side.
Meanwhile, in your Crock Pot, add the wine and chicken stock. Once chicken is seared (doesn't need to be cooked all the way through) add to the Crock. Cover and cook on LOW for 6-8 hours.
If you don't like goat cheese, you could use mozzarella or any other favorite!