Chicken Florentine Alfredo -The Slow Way

I've moved from soups to noodles in the slow cooker! This week I made for the second time a unique chicken Florentine Alfredo dish. Very easy to do! And oh so yummy! Unlike my other crock pot dishes, this one is one is a little more involved, but it's perfect for a Sunday supper!

Ingredients:
8 oz frozen spinach
4 oz frozen onions
1 can diced tomatoes
1 can mushrooms
2 chicken breasts
1 16 oz alfrado sauce
1 cup milk
½ stick butter
2 cups linguini
Garlic salt, pepper

Season a frying pan with garlic salt, and pepper. Sautee the frozen spinach and onions in a skillet until all the water is gone. You want it to be fairly dry before you put it into slow cooker.

Season the frying pan with garlic salt, salt, pepper again. Drain the diced tomatoes and mushroom and put the remaining contents of the cans into skillet. Sautee the tomatoes and mushrooms until all the water is gone, but don’t let it burn. Again, you want it to be dry before you put it into in the slow cooker, but not scorched. Once the vegetables are cooked and dried, put them into the slow cooker.

Boil the linguine until the noodles are soft, but not completely done. Drain well, rinse and put in crock pot. It’s important to rinse the noodles to get rid of the excess starch that will make the noodles gummy.

Chunk the chicken breasts and put in the crock pot.

Pour in Alfredo sauce, milk and butter in crock pot and mix well.

Cook on low for 3-4 hours until the chicken is done.

Delish with wine and HBO!