Wednesday, November 17, 2010

Slow Cooker Chicken Alfredo Stew **

This wasn't as good as I had hoped, but it has great potential. The problem was just that it was a little bland. Some of the descriptions on the website said that using the garlic alfredo sauce was an option, so I think I'm going to try that next time (and there will be a next time!). I'm also going to leave out the basil and use 1 tsp of Italian Seasoning. Other than that, it was a really hearty soup with lots of yummy veggies. I used a Spring Vegetable mix, which had broccoli, squash, and carrots. I couldn't find refrigerated diced potatoes, so I just got the ones in the freezer section by the hashbrowns and thawed them out. Worked perfectly. :)

Photo courtesy of

(luckymommyto2boys ~ Amy ~

1 (16 ounce) jar alfredo sauce
3/4 cup water
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
4 cups refrigerated diced potatoes with onions (cooked, from 20-oz bag)
1 1/4 lbs boneless skinless chicken thighs, cut into 1-inch-wide strips
1 (1 lb) bag 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, and cook on Low heat setting 6 to 8 hours.

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