- 3 pounds frozen boneless chicken breasts (if yours are thawed, don't cook as long)
- 2 jars alfredo sauce
- 1 box frozen spinach (optional... I used it and got feedback from my husband that we could cut back on or skip the spinach... I was not surprised to hear him say this! I actually thought I could "hide" the spinach in this dish, but clearly it is not hidden. I suppose it's all up to your personal taste. I like it with the spinach!)
- 1 onion, chopped
- 1-2 cloves of garlic, pressed (I did not use this and as soon as both my husband and I tasted this we looked at each other and said "This needs garlic!" We added garlic salt over top, but it would have been yummier cooked in.)
- My husband also suggested adding some artichokes to this which I thought would be a great idea for next time! YUM!
(This is just what I did, basically throwing things in as I found them and making it up as I went. It's easy to be creative with a crock pot, so have fun!)
- Put frozen chicken in crock pot
- Pour sauce over top
- Dump chopped onion on top
- Put the frozen spinach on top
- Don't forget your garlic!
- Cook on low 8-ish hours (I did high for 2 hours, low for 4 hours because I got started late. Generally, 2 hours on low = 1 hour on high. Just test the meat with a thermometer to be sure it's done.)
- I broke up and sort of shredded my chicken in the end but you can do whatever you prefer.
- Serve over pasta, couscous, or rice.
The 3 pounds of chicken served four adults and one child with plenty of leftovers. Cut the recipe in half if you need to. Trying to separate 3 pounds of frozen chicken before cooking is nearly impossible!