Slow Cooker Chicken Alfredo Stew
Prep Time: 10 min
Total Time: 6 hours 10 min
Makes: 6 servings
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) Green Giant® 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. Repeat layers ending with pasta sauce.
3. Cover; cook on Low heat setting 6 to 8 hours.
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.
1 Serving: Calories 530 (Calories from Fat 280); Total Fat 31g (Saturated Fat 17g, Trans Fat 1g); Cholesterol 135mg; Sodium 730mg; Total Carbohydrate 33g (Dietary Fiber 5g, Sugars 3g); Protein 30g Percent Daily Value*: Vitamin A 80%; Vitamin C 8%; Calcium 20%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 5 1/2 Fat Carbohydrate