Slow Cooker Creamy Tuscan Chicken



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


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.