CROCK POT TUSCAN CHICKEN

Crock Pot Tuscan Chicken is an amazing dinner that as soon as you make it, you will want it again (and again!). I mean seriously ... there is no way that you can go wrong when you decide to go deep to your shelves to pull out your slow cooker for Croc Pot Tuscan Chicken.

The view of the Tuscan Chicken Crock Pot, perfectly sitting on a plate, makes your eyes perceive all the wonderful colors and creamy taste that your taste buds will enjoy. Each color on your plate so well distinguishes other colors that, as soon as you fall into a wonderful creamy, you can not help but enjoy the seconds of this meal!

Then there is fresh spinach, which is stirred at the very end of cooking. It is cooked until dry enough to maintain its gorgeous bright green, beautiful color. Between the look of dark red dried tomatoes and creamy homemade alfredo sauce ... it's just as pleasing to the eye as it is to taste.

Ingredients

1 tablespoon of oil

4 skinless chicken breasts, skinless

1/2 cup sun-dried tomatoes, sliced in thin strips

1/4 cup parmesan, grated

1 teaspoon Italian seasoning

1 cup chopped fresh spinach

Alfredo Homemade Sauce

1 stick of butter

2 cups grated parmesan

1 cup heavy cream

Instructions

Place a 12-inch pan over medium heat. Add the oil to the pan and let it melt. Add the chicken breasts. Cook each side for about 3-5 minutes until brown, turning only once during cooking. Place the breast in a 4 liter clay pot.
In a medium bowl, combine Alfredo sauce, sun-dried tomatoes, parmesan and Italian seasoning until thoroughly mixed. Pour the mixture over the chicken breasts in a saucepan. Cover and cook over low heat for 4 hours or until the chicken ceases to be pink in the middle. Add fresh spinach and cook for another five minutes. Remove from pan and serve with pasta.

For homemade Alfredo sauce:

Melt the butter in a medium-sized saucepan. Add the cream and cook for about 5 minutes until it begins to thicken. Add the parmesan cheese, mix until it melts, remove from heat.

This articleis adapted from this site.

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