Tuesday, March 7, 2017

Slow Cooker Creamy Tuscan Chicken

One of the advantages of having insomnia is that you get to visit a lot of websites. The other night, after binge-watching one of my favorite series, I found myself perusing the recipes on Pillsbury.com. As you know, if you've been paying attention, I use my slow cooker a lot. In fact, some weeks the thing barely cools off before I'm putting something new in it. 

I had some fresh chicken breasts hanging out in the fridge, so when I saw this recipe for Slow Cooker Creamy Tuscan Chicken, I knew it was one that I would have to try. If you like juicy, tender, and intensely flavorful chicken in a wonderful sauce, you need to try this. 

I adapted their recipe slightly and, in doing so, made it even better. This is something that the entire family is going to enjoy. It's pretty much a one-dish meal in a pot, considering it has chicken, a nice nutritious vegetable in the spinach, and can be served atop your favorite starch. Often, dishes like this are served on top of spaghetti, as was suggested in the online version. But I am a big fan of mashed potatoes, and think everything is made better when piled on top of  a nice fluffy mound, so that's how I served mine; I did not want to miss a drop of this wonderful sauce!
Slow Cooker Creamy Tuscan Chicken
Slightly adapted from Pillsbury.com

1 tablespoon butter
3 - 4 boneless, skinless chicken breasts
1-15 oz. jar Paul Newman's Alfredo Sauce with garlic
¼ - 1/3 cup
Melissa's Sun-Dried Tomato Pesto
1/4 cups grated Parmesan cheese
1 teaspoon Italian seasoning
1 cup chopped fresh spinach

Melt butter over medium-high heat in a 12-inch nonstick skillet. Add chicken breasts, and cook 3 to 5 minutes on a side, until golden brown.

Place chicken breasts into the bottom of a 3 1/2 - 4 quart slow cooker.

In a medium mixing bowl, whisk together the Alfredo sauce, tomato pesto, Parmesan cheese, and Italian seasoning until well blended. Pour mixture over chicken breasts to cover. Cover slow cooker and cook on the low heat setting 3 to 4 hours until chicken is no longer pink in the center. Stir in spinach, and cook 5-7 minutes longer. Serve over pasta, rice, or potatoes. Freezes beautifully.

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Linda said...

Yum! I love seeing what you come up with to put in your crockpot. :)

Pinky at Designs by Pinky said...

YUMMM, I pinned this and will try it SOON! Thanks and I hope you get some sleep soon!!!!

martinealison said...

Bonjour chère amie,

Cela ne me semble pas mauvais du tout !... Hummm !
En ce moment je ne dors pas beaucoup. Je me lève très tôt ! aussi cela me permet de trouver le temps de vous visiter ! Tout est parfait ainsi ! sourire...
Merci pour la recette.

Gros bisous 🌸

GranthamLynn said...

Oh yum. I have seen similar dishes with spinach and a sauce for chicken that were
somewhat complicated. I love this using the premade sauce. I sure want to try.
What a lovely post. I enjoyed this. I'd hope you will come over and
link at the Fabulous Spring/East Party. This weeks linky is over here:
Come over every week and join the party.
Happy Spring

Debbie@Mountain Breaths said...

Boy does that look yummy!!

Mother of 3 said...

That sounds delicious and so simple. Pinned.

Deanna said...

This sounds wonderful and I'm sure I could use my homemade alfredo sauce. Like you, I'm a huge mashed potato fan so I would likely serve it the same way. YUM!

I followed you here from Miz Helen's Full Plate Thursday linkup. This week my menu is made of all crock pot recipes. You might want to take a peek: http://lifewithdee.com/menu-monday-slow-cooker-recipe-week-2/

Miz Helen said...

I can't wait to try this awesome recipe! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen

Unknown said...

This looks delicious! Thanks for sharing with the Homestead Blog Hop!