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Drain the sun dried tomatoes and set aside.
Heat a skillet on med-high heat and add the butter. Add the chicken breasts and brown both sides. Remove chicken and place in the slow cooker.
Add the onions to the skillet and cook until just turning translucent.
Add the garlic and sun dried tomatoes to the onions and cook for 2 minutes, stirring occasionally. Turn off heat and add onion/sun dried tomato mixture to the slow cooker.
Sprinkle in the Italian seasoning and red pepper flakes.
Pour the Alfredo sauce over the top and close the lid. Cook on Low for 3-4 hours or High for 2-3 hours. Actual time will depend on how thick your chicken pieces are. Don't let it overcook or the meat will be dry.
When cook time is finished, open lid and stir in parmesan, then stir in the spinach and close the lid. Let cook for a few more minutes, until spinach is wilted/softened.
Serve over pasta or potatoes.