Good morning everyone. Are you excited about embracing another wonderful day? I know I am. My guys and I had an incredible time at the Celtic Faire (as always), with plenty of grand food, good music and sports. Saint Patrick’s Feast Day is just around the corner. If you’ve been following along, then you know we’ve got some yummy things planned for that day. So what does all this Irish gibberish have to do with Tuscan Chicken? Nothing. I just didn’t want to get too Irished-out before the big feast day.
We needed to change things up a bit. Besides, I like chicken, don’t you? I know what you’re thinking – chicken during Lent? Yeah, while we do eat a lot more fish and seafood at this time of year, the Church does allow meat consumption on any day BUT Friday. So it’s okay. And the truth of the matter is that if you eat meat or don’t eat meat, none of those practices are the ones that will open the pearly gates. What counts is who you are inside, and how you relate to the world. Oh wow, that was really off-topic. Let’s get back on track here, shall we?
Unlike other slow-cooker recipes I’ve shared in the past, for this one you will need to remember to thaw out your chicken the day before or buy it fresh a day in advance, which ever works best for your schedule. This dish is super creamy, with a beautiful blend of spinach and Sun-dried tomatoes. I love using Sun-Dried Tomatoes. The flavor is so intense.
So, have you had your morning coffee? Are we ready to get down to business in the kitchen? Well then, let’s get to it . . .
Slow-Cooker Alfredo Tuscan Chicken
1 package (20 oz) Chicken Filet Breasts
1 tablespoons Butter
1 jar (15 oz) Alfredo Sauce with Roasted Garlic
1 jar (7 oz) Sun-dried Tomato Strips
1/4 cup Parmesan Cheese, grated
1 teaspoon Tuscan Seasoning Blend or Italian Seasoning
1 cup Spinach, chopped
Thaw chicken breasts in the refrigerator overnight, if frozen.
In a large, nonstick skillet, melt butter over medium-high heat. Add chicken breast to the pan and cook for about 4 minutes per side, until golden brown. Once browned, arrange breasts in the bowl of a slow cooker.
In a medium bowl, mix Alfredo sauce, sun-dried tomato strips, Parmesan Cheese and seasoning blend. Mix well. Pour mixture over the chicken breasts. Cover, cook on LOW for about 3 or 4 hours or until chicken is no longer pink in the center.
Add fresh spinach, cook 5 minutes longer just until spinach begins to wilt.
Serve chicken straight from the crock bowl, with Linguine Pasta on the side if desired.