It’s here, it’s finally here!
Y’all, my family and I love this time of year. Me because I get to challenge myself with crockpot meals and them because they are the recipients of those challenges – it usually a win win!
The first recipe I tried out this year was a hearty style chicken dish served over pasta. The feed back from the fam was that it was ok, but we all agreed it needed a little something more – I added a bit of garlic sea salt and some crushed red pepper to the second bowl hubby, runner dude and I shared and we agreed, that was a much better taste!
The recipe below is with these ingredients added in. That being said, please feel free to omit or add as you see fit. I do this so often that rarely do any of my attempts at something come out the same until I totally nail the taste, then I do my best to remember what I did and write it down!
*2 lbs chicken breasts/tenderloins
*1 jar sun-dried tomatoes – drained
*1 jar alfredo sauce (or home made)
*1 cup fresh spinach
1 TBSP garlic sea salt
1 tsp crushed red pepper
Place chicken in bottom of crock pot. Sprinkle with garlic sea salt and crushed red pepper. Place sun dried tomatoes on top of chicken. Pour Alfredo sauce on top of chicken, cook on low for 6 hours or high for 3 hours. Remove lid, mix in fresh spinach and let cook for 30 more minutes. Serve over pasta with a fresh loaf of crusty bread!