1 tablespoon butter
6 boneless, skinless chicken thighs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup of water to deglaze pan
Two 15-ounce jars Alfredo sauce
½ cup slivered sun-dried tomatoes (not oil packed)
1/2 cup freshly grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper
One 5-ounce bag baby spinach
Melt the butter in a large, nonstick skillet over medium-high heat,
Season the chicken with salt and pepper, and cook it for 3 to 4 minutes per side, until browned.
Transfer the chicken to the slow cooker.
Deglaze the pan with water.
Stir together the Alfredo sauce, sun-dried tomatoes and cheese, Italian seasoning and red pepper in a bowl. Pour the mixture over the chicken in the slow cooker.
Cover the slow cooker, and cook and cook for 8 hours on low, until the chicken is cooked through and the sauce is bubbling.
Add the spinach to the slow cooker, cover, and cook for 5 more minutes, just until the spinach is wilted.
Serve hot.