- 4
- 15 mins
- 200 mins
4/5
(1 Votes)
Ingredients
- 1 tablespoon butter
- 20 oz. boneless skinless chicken breasts or 6 chicken thighs
- 1 JAR (15 oz) Alfredo pasta sauce with roasted garlic
- 1 JAR (7 oz) sun-dried tomato strips, cut into thin strips (about 1/2 cup)
- 1/4 cup grated Parmesan cheese OR 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 cup chopped fresh spinach
Preparation
Step 1
In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts; cook 3 to 5 minutes, turning once, until browned.
In 3 1/2- to 4-quart slow cooker, place chicken breasts.
In medium bowl, mix Alfredo sauce, sun-dried tomatoes, Parmesan cheese and Italian seasoning until well mixed. Pour over chicken. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; if using mozzarella, sprinkle on top and cover for about 10 minutes for cheese to melt.
Serve over linguine, if desired.