Creamy Tomato Slow Cooker Chicken

By carvalhohm

Ingredients

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

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

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

2 In separate bowl, stir together Alfredo sauce, tomatoes and cooking sauce until well combined. Pour mixture over chicken.
3Cover; cook on Low heat setting 5 to 6 hours.

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

5 Serve chicken with pasta; top with cheese.

Serves 4