Slow Cooker Chicken Alfredo Stew:
1 jar (16 oz) Alfredo pasta sauce
3/4 cups water
1/2 tsp. dried basil leaves
1/2 tsp. salt
4 cups refrigerated cooked diced potatoes with onions (from 20 oz bag).*
1 1/4 lb. skinless chicken thighs, cut into 1-inch wide strips
1 bag (1 lb.) frozen mixed vegetables
- In small bowl, mix pasta sauce, water, basil and salt
- Spray 3-4 quart crock pot with cooking spray. In crock pot, layer half each of the pottaoes, chicken strips, frozen vegetables and pasta sauce. Repeat layers ending with pasta sauce.
- Cover; cook on Low heat for 6-8 hours.
*This can easily be substituted by cutting up potatoes into cubes and adding a bit of chopped onion.