SLOW-COOKER CREAMY TUSCAN CHICKEN
1 ablespoon butter
1 package (20 ounces) boneless skinless chicken breasts
1 jar (15 ounces) Alfredo pasta sauce with roasted garlic
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1 jar (7 ounces) 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
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 degrees). Stir in spinach; cook 5 minutes longer. Serve over linguine or rice, if desired. Makes 4 servings.