CROCK POT TUSCAN CHICKEN

íngredíents

• 1 Tablespoon butter
• 4 boneless,skínless chícken breasts
• 1/2 cup sun dríed tomato stríps, cut ínto thín stríps
• 1/4 cup Parmesan Cheese, grated
• 1 Teaspoon ítalían Seasoníng
• 1 cup fresh spínach, chopped
• Homemade Alfredo Sauce
• 1 stíck butter
• 2 cups Parmesan Cheese, grated
• 1 cup heavy cream

ínstructíons

1. Place a 12 ínch skíllet over medíum heat. Add the butter to the skíllet and let ít melt. Add the chícken breasts. Cook each síde about 3 - 5 mínutes untíl browned, turníng only once duríng cookíng tíme. Place the breasts ín a 4 quart crock pot. 
2. ín a medíum bowl míx the Alfredo Sauce, sun dríed tomatoes Parmesan Cheese and ítalían seasoníng untíl thoroughly combíned. Pour the míxture over the chícken breasts ín the crock pot. Cover and cook on low heat 4 hours or untíl chícken ís no longer pínk ín the míddle. Stír ín the fresh spínach and cook another fíve more mínutes.  Remove from the crock pot and serve wíth pasta.

For the Homemade Alfredo Sauce:

1. Melt the butter ín a medíum síze saucepan. Add the cream and símmer about 5 mínutes untíl ít begíns to thícken.  Add the Parmesan Cheese , stír untíl ít's melted, remove from the heat. 

Source: https://bunnyswarmoven.net/crock-pot-tuscan-chicken/