1 jar (16 ounce size) 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
1 1/4 pound boneless skinless chicken thighs -- cut into 1-inch-wide strips
1 bag (1 pound size) 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.
HIGH ALTITUDE (3500-6500 FT): No change.
KITCHEN TIPS: Unbreaded chicken breast tenders can be used instead of the cutup chicken thighs.
If you like garlic, try using garlic-flavored Alfredo pasta sauce.