Slow Cooker Chicken Alfredo Stew

By atallman

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 strips1bag
• (1 lb) Green Giant® frozen mixed vegetables

Preparation

Step 1

1 In small bowl, mix pasta sauce, water, basil and salt. 2 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, layer half each of the potatoes, chicken strips, frozen vegetables and pasta sauce. Repeat layers ending with pasta sauce. 3 Cover; cook on Low heat setting 6 to 8 hours.