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Slow-Cooker Chicken Alfredo Stew

Slow-Cooker Chicken Alfredo Stew

Keep dinner prep to 10 minutes with store-bought pasta sauce, refrigerated cooked diced potatoes and frozen mixed vegetables.

Slow-Cooker Chicken Alfredo Stew

  • 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) frozen mixed vegetables)
  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.
  3. Repeat layers ending with pasta sauce.
  4. Cover; cook on Low heat setting 6 to 8 hours.
  5. Courtesy of Pillsbury