Slow Cooker Creamy Tuscan Chicken

Serves: 4

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

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1 tablespoon butter
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.


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