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 strips
1
bag (1 lb) frozen mixed vegetables
Preparation
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.
