Slow-Cooker Creamy Tuscan Chicken

Ingredients

• 1 package (20 oz) boneless skinless chicken tenders
• 1 jar (15 oz) Alfredo pasta sauce with roasted garlic
• 1 jar (7 oz) sun-dried tomato strips, cut into thin strips (about 1/2 cup)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 cup chopped pitted Kalamata olive
• 1 cup chopped baby bella mushrooms, sliced
• 1 cup chopped baby spinach

Directions

1. Spray slow cooker with nonstick spray, place in chicken and 1/2 cup water. Cover and cook on low heat setting until chicken is no longer pink in center (165°F)
2. In a nonstick skillet, melt butter over medium-high heat. Add mushrooms; cook 3 to 5 minutes, turning, until browned
3. In large bowl, mix Alfredo sauce, sun-dried tomatoes, Parmesan cheese, Italian seasoning, olives and sautéed mushrooms until well mixed
4. Add fully cooked chicken. Cover. Stir in spinach; cook 5 minutes longer
5. Serve over linguine or rotini, if desired

Source
https://www.pillsbury.com/recipes/slow-cooker-creamy-tuscan-chicken/6a2d0b68-231e-4454-93dd-afabc8a09231

Sun-Dried Tomato Relish

Ingredients

• 1 cup sweet onion, chopped
• 2 garlic cloves, chopped
• 1 cup pitted Kalamata olives, chopped
• 1 cup sun-dried tomatoes (preferably packed in oil), roughly chopped
• 1 tablespoon capers
• ½ cup fresh parsley, chopped, plus more for garnish
• ½ cup extra-virgin olive oil, divided
• ¼ teaspoon freshly ground black pepper

Steps

1. Add ¼ cup olive oil to sauté pan and heat on medium, just until pan is hot.
2. Add chopped onions and cook for 5 to 10 minutes or until onions are soft.
3. Add garlic and stir for 1 to 2 minutes. Remove from heat.
4. Place onion and garlic mixture in a mixing bowl and add remaining ingredients.
5. Toss until all ingredients are combined.
6. Serve over grilled chicken breast with a loaf of crusty bread on the side.

Source
ourstate.com/grilled-chicken-breasts-with-sun-dried-tomato-relish

Slow-Cooker Creamy Tuscan Chicken

Ingredients

• 1 package (20 oz) boneless skinless chicken breasts
• 1 jar (15 oz) Alfredo pasta sauce with roasted garlic
• 1 jar (7 oz) sun-dried tomato strips, cut into thin strips (about 1/2 cup)
• 1/4 cup grated Parmesan cheese SAVE $
• 1 teaspoon Italian seasoning

Preparation

1. Place chicken breasts in the slow cooker.
2. In medium bowl, mix Alfredo sauce, sundried tomatoes, Parmesan cheese and Italian seasoning until well mixed.
3. Pour over chicken breasts. Cover.
4. Cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F).

Source
https://www.pillsbury.com/recipes/slow-cooker-creamy-tuscan-chicken