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.

Prep Time

10

Minutes

Total Time

6:10

Hrs:Mins

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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:

1 Serving (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*:
    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.