Creamy Slow Cooker Chicken Alfredo

By zhanghengshuo

6 Person

130 Minutes

452 Calories

A Creamy, Garlicky Chicken Dinner That Starts with a Jar of Sauce. This is just the kind of homey dinner that we all need a little more of as the days get shorter and colder. The Alfredo sauce section is the secret to this creamy Italian chicken flecked with sweet sun-dried tomatoes and wilted spinach, which comes together easily in the slow cooker and begs to be served over pasta.

Ingredients

Cooked pasta
1 tbsp. Freshly squeezed lemon juice
4 cups Packed baby spinach leaves
1 cup Thinly sliced sun-dried tomatoes, patted dry if oil-packed
1/2 cup Water
15 oz. Alfredo sauce
3 cloves Garlic, minced
2 tbsp. Olive oil, divided
1/2 tsp. Freshly ground black pepper
1/2 tsp. Kosher salt
2 pounds Boneless, skinless chicken breasts

Method

01

Place 1 chicken breast inside a gallon bag and pound with the flat side of a meat mallet or rolling pin to an even 1/2-inch thickness. Set aside and repeat with remaining chicken breasts. Season both sides of the chicken breasts with the salt and pepper.
02

Heat the oil in a large skillet over medium heat until shimmering. Working in two batches, place the chicken in the pan and sear until browned on the bottom, about 3 minutes.
03

Transfer the chicken seared-side up to a 5-quart or larger slow cooker in an even layer, overlapping slightly as needed. Scatter the garlic and sun-dried tomatoes over the chicken.
04

Pour in the Alfredo sauce and water; gently stir to make sure the sun-dried tomatoes are submerged.
05

Cover and cook on the LOW setting until the chicken is cooked through, tender, and registers an internal temperature of 165°F, about 2 hours.
06

Uncover and stir in the spinach. Cover and cook until just wilted, about 5 minutes. Turn off the slow cooker and stir in the lemon juice. Serve the chicken over cooked pasta, if desired.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Alfredo Recipes

Creamy Slow Cooker Chicken Alfredo

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Calorie 452 Kcal
Prep Time 10 Mins
Cook Time 120 Mins
Total Time 130 Mins

02 Ingredients

Cooked pasta

1 tbsp. Freshly squeezed lemon juice

4 cups Packed baby spinach leaves

1 cup Thinly sliced sun-dried tomatoes, patted dry if oil-packed

1/2 cup Water

15 oz. Alfredo sauce

3 cloves Garlic, minced

2 tbsp. Olive oil, divided

1/2 tsp. Freshly ground black pepper

1/2 tsp. Kosher salt

2 pounds Boneless, skinless chicken breasts

03 Method

Step 1

Place 1 chicken breast inside a gallon bag and pound with the flat side of a meat mallet or rolling pin to an even 1/2-inch thickness. Set aside and repeat with remaining chicken breasts. Season both sides of the chicken breasts with the salt and pepper.

Step 2

Heat the oil in a large skillet over medium heat until shimmering. Working in two batches, place the chicken in the pan and sear until browned on the bottom, about 3 minutes.

Step 3

Transfer the chicken seared-side up to a 5-quart or larger slow cooker in an even layer, overlapping slightly as needed. Scatter the garlic and sun-dried tomatoes over the chicken.

Step 4

Pour in the Alfredo sauce and water; gently stir to make sure the sun-dried tomatoes are submerged.

Step 5

Cover and cook on the LOW setting until the chicken is cooked through, tender, and registers an internal temperature of 165°F, about 2 hours.

Step 6

Uncover and stir in the spinach. Cover and cook until just wilted, about 5 minutes. Turn off the slow cooker and stir in the lemon juice. Serve the chicken over cooked pasta, if desired.

04 Author