Slow-Cooker Chicken Alfredo Stew

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

  • Prep Time 10 min
  • Total Time 6 hr 10 min
  • Servings 6

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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
17g,
17%
Trans Fat
1g
1%
),
Cholesterol
135mg
135%;
Sodium
730mg
730%;
Total Carbohydrate
33g
33%
(Dietary Fiber
5g
5%
  Sugars
3g
3%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
8%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.