4 chicken breasts
24 oz. jar alfredo sauce
7 oz. jar sun-dried tomatoes
10 oz. box frozen spinach
1 tsp. minced garlic
salt and pepper
- Add the chicken to the slow cooker. Season with salt and pepper.
- Slice the sundried tomatoes into strips or ruff chop.
- Thaw and drain the spinach.
- Combine the alfredo sauce with the spinach and sun-dried tomatoes.
- Pour the mixture over the chicken.
- Cook on low for 6 hours or until the chicken is cooked through.
- Serve over pasta.