Slow-Cooker Chicken Alfredo Stew

By Sharon T

Cal 530
This is a great recipe to use left over veggies.
Could serve as stew or serve over noodles or rice.
Could also be cooked on top of the stove for a really fast meal

Ingredients

• 1 jar (16 oz) Alfredo pasta sauce
• 3/4 cup water
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 4 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
• 1 1/4 lb boneless skinless chicken thighs, cut into 1-inch-wide strips
• 1 bag (1 lb) Green Giant™ frozen mixed vegetables

Preparation

Step 1

In small bowl, mix pasta sauce, water, basil and salt.

Cover; cook on Low heat setting 6 to 8 hours.