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Ingredients
- 4 boneless, skinless chicken breasts
- 1 T vegetable oil
- 1 jar (16 oz) alfredo sauce
- 1 can whole kernel corn, drained
- 1 C frozen peas, thawed
- 1/2 C onion, chopped
- 1/3 C water
- 1/2 tsp garlic salt
- 1/4 tsp pepper
- hot, cooked linguine
Preparation
Step 1
In large skillet, brown chicken in oil. Transfer to slow cooker.
In large bowl, combine alfredo sauce, corn, peas, onion, water, garlic salt and pepper. Pour over chicken.
Cover and cook on low for 6 to 8 hours.
Serve over linguine.