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
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: spicysouthernkitchen.com
