Slow Cooker Chicken Alfredo Stew

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

Yield

6 servings

Ingredients

1 (16 ounce) jar 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-ounce bag)
1 1/4 pound boneless skinless chicken thighs, cut into 1-inch-wide strips
1 (1 pound) bag frozen mixed vegetables

Directions

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

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.

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

Estimated Time

Preparation Time: 10 minutes
Cook Time: 6 hours

Additional Information

Unbreaded chicken breast tenders can be used instead of the cut-up chicken thighs.

If you like garlic, try using garlic-flavored Alfredo pasta sauce.

Nutritional Information

1 Serving (1 Serving): Calories 530 (Calories from Fat 280), Total Fat 31 g (Saturated Fat 17 g, Trans Fat 1 g), Cholesterol 135 mg; Sodium 730 mg; Total Carbohydrate 33 g (Dietary Fiber 5 g, Sugars 3 g), Protein 30 g; Exchanges: 2 Starch; 1 Vegetable; 3 Very Lean Meat; 5 1/2 Fat; Carbohydrate Choices: 2

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