Ingredients

The following ingredients have 4 Servings
  • 1 (7 oz jar) Sun Dried Tomatoes, (sliced (drained))
  • 2 Tbsp Butter
  • 4 Chicken Breasts, (boneless/skinless)
  • 1 small Onion, (diced)
  • 1 lg clove Garlic, (minced)
  • 1 1/2 tsp Italian Seasoning
  • 1/4 tsp Red Pepper Flakes
  • 1 (15 oz jar) Alfredo Sauce* ((with roasted garlic))
  • 3/4 cup Parmesan Cheese ((more for garnish))
  • 2-3 cups Fresh Baby Spinach

Instruction

  • Drain the sun dried tomatoes and set aside.
  • Heat a skillet on med-high heat and add the butter. Add the chicken breasts and brown both sides. Remove chicken and place in the slow cooker.
  • Add the onions to the skillet and cook until just turning translucent.
  • Add the garlic and sun dried tomatoes to the onions and cook for 2 minutes, stirring occasionally. Turn off heat and add onion/sun dried tomato mixture to the slow cooker.
  • Sprinkle in the Italian seasoning and red pepper flakes.
  • Pour the Alfredo sauce over the top and close the lid. Cook on Low for 3-4 hours or High for 2-3 hours. Actual time will depend on how thick your chicken pieces are. Don't let it overcook or the meat will be dry.
  • When cook time is finished, open lid and stir in parmesan, then stir in the spinach and close the lid. Let cook for a few more minutes, until spinach is wilted/softened.
  • Serve over pasta or potatoes.