Slow-Cooker Creamy Tuscan Chicken

By carvalhohm

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

Details

Servings 4
Preparation time 15mins
Cooking time 200mins
Adapted from pillsbury.com

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.