Slow-Cooker Creamy Tuscan Chicken

By elco

Ingredients

• 1 tablespoon butter
• 1 package (20 oz) boneless skinless chicken breasts
• 1 jar (15 oz) Alfredo pasta sauce with roasted garlic
• 1 jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)
• 1/4 cup grated Parmesan 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

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jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)

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, sundried tomatoes, Parmesan cheese and Italian seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired.

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, sundried tomatoes, Parmesan cheese and Italian seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired.

Serve this creamy chicken over cooked rice.

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