Keep dinner prep to 10 minutes with store-bought pasta sauce, refrigerated cooked diced potatoes and frozen mixed vegetables.
jar (16 oz) Alfredo pasta sauce
teaspoon dried basil leaves
cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
lb boneless skinless chicken thighs, cut into 1-inch-wide strips
bag (1 lb) frozen mixed vegetables
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.