Slow Cooker Creamy Tuscan Chicken
Chicken
Ingredients
1 (7 oz jar) Sun Dried Tomatoes, sliced in olive oil
4 Chicken Breasts, boneless/skinless
1 small Onion, diced
1 lg clove Garlic, minced
1 ½ tsp Italian Seasoning
¼ tsp Red Pepper Flakes
1 (15 oz jar) Alfredo Sauce* (with roasted garlic)
1 can Cream of Mushroom soup
8 oz sliced fresh mushrooms
¼ cup dry white wine
2-3 cups Fresh Baby Spinach or arugula
Directions
Drain the sun dried tomatoes into the crockpot and set aside. Saute the chicken & Vegs in the oil.
Turn to high, stirring. Add the chicken breasts and brown both sides. Remove chicken & cut into 1" pieces.
Add the onions to the skillet and cook until just turning translucent. Add the garlic, mushrooms and sun dried tomatoes to the onions and cook for 2 minutes, stirring occasionally.
Sprinkle in the Italian seasoning and red pepper flakes.
Add the Alfredo sauce & soup & close the lid.
Cook on Low for 3-4 hours or High for 2-3 hours.
Add chicken pieces.
When cook time is finished stir in the spinach and close the lid. Let cook for a few more minutes, until spinach is wilted/softened.
Serve over pasta, biscuits or potatoes.