Slow-Cooker Creamy Tuscan Chicken

Source []


4 servings


  • 1 tablespoon butter
  • 1 package (20 ounce) boneless skinless chicken breasts
  • 1 jar (15 ounce) Alfredo pasta sauce with roasted garlic
  • 1 jar (7 ounce) sundried tomato strips, cut into thin strips (about ½ cup)
  • ¼ 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 3½ 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.