CROCKPOT ALFREDO CHICKEN WITH MUSHROOMS AND SPINACH
4-6 large boneless chicken breasts
Seasoning salt, to taste
16 ounce jar Carb Options Alfredo Sauce * could also use Weldon Farms Alfredo sauce
3 cloves garlic, cut in half
1/2 pound fresh mushrooms, cut in half
Freshly ground pepper
Fresh parsley, chopped
4 1/2 ounces fresh spinach, about 1/2 bag
Place the chicken in a slow cooker and sprinkle on both sides with seasoning salt. Add the sauce and garlic; mix to coat the chicken with the sauce. Place the mushrooms on top of the chicken; sprinkle with a little garlic powder, pepper and parsley. Cook on LOW about 4 hours or until the chicken is done. Add the spinach and cook just until the spinach starts to wilt. If your chicken breasts are quite large, you may be able to cut each one in half and get about 8 servings.
* If you can’t get Carb Options Alfredo Sauce, you can use a brand like Ragu. Add about 1 extra carb per serving.
Makes 4-6 servings
Do not freeze
Per 1/4 Recipe: 357 Calories; 20g Fat; 32g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 238 Calories; 14g Fat; 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Since I don’t care for Alfredo sauce from a jar, I was pleasantly surprised at how good this tasted. It was also very easy to make. I used 4 large chicken breasts, but there would have easily been enough sauce to cover 6-8 average size ones. I cooked my chicken 4 hours and it was nice and tender and not dry or falling apart. Any longer and I think it would have been over cooked. Make sure that you don’t actually cook the spinach. You just want it to be heated through.