Creamy Tomato Slow Cooker Chicken

By charlotteh371

Ingredients

• 4 boneless skinless chicken breasts (about 1 1/4 lb)
• 2 cloves garlic, finely chopped
• 1 1/2 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 jar (15oz) alfredo sauce
• 1 can (14.5oz) diced tomatoes, drained
• 1 pouch (8oz) Old El Paso raosted tomato Mexican cooking sauce
• 8 oz uncooked pasta such as penne or mostaccioli
• 2 tbs cornstarch
• 2 tbs water
• 1/2 cup shredded Italian cheese blend (2oz) if desired

Preparation

Step 1

Spray 3-4 oz quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt and pepper.

In a separate bowl, stir together Alfredo sauce, tomatoes and cooking sauce until well combined. Pour mixture over chicken.

Cover; cook on Low heat setting for 5 to 6 hrs.

Ten to 15 mins before serving time, cook pasta as directed on package. In a small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 mins longer.

Serve chicken with pasta; top with cheese.