Slow Cooker Creamy Tuscan Chicken
Chicken Breasts are slow cooked in a creamy Alfredo sauce flavored with sun-dried tomatoes and Parmesan cheese.
A couple of jars of alfredo sauce are used for the sauce. Sun-dried tomatoes, Italian seasoning, Parmesan cheese, and red pepper flakes add lots of flavor. At the end a bag of baby spinach gets mixed in. Not only does it add some color, but also some good nutrition.
Dovetailing Tip: Use the defrosted, trimmed chicken breasts that you prepared on day 2, while preparing for Creamy Chicken Alfredo Pasta
|4||boneless, skinless chicken breasts|
|salt and pepper|
|2 (15-ounce) jars||alfredo sauce with roasted garlic|
|2 (3-ounce) packages||slivered sun- dried tomatos, not in oil|
|1/2 cup||freshly grated Parmesan cheese|
|1 1/2 teaspoons||Italian seasoning|
|1/2 teaspoon||crushed red pepper flakes|
|1 (5-ounce) bag||baby spinach leaves|
Melt butter over medium-high heat in a nonstick pan. Season chicken with salt and peppers. Add chicken to pan and cook until browned on both sides.
Place chicken in a lightly greased 6-quart slow cooker.
In a medium bowl mix together alfredo sauce, sun-dried tomatoes, Parmesan cheese, Italian seasoning, and red pepper flakes.
Pour mixture over chicken. Cover slow cooker and cook on LOW for 3 to 4 hours.
Open slow cooker, mix in spinach. Cover and cook 5 more minutes. Serve.