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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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My family loves this dinner - it's easy to make and a great way to save time after a busy day, notes Jennifer Jordan, Hubbard, Ohio. If you like, add other veggies to suit your family's tastes. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1 tablespoon canola oil |
1 jar (16 ounces) alfredo sauce |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 cup frozen peas, thawed |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/2 cup chopped onion |
1/2 cup water |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
hot cooked linguine |
Directions:
1. In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. In a large bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper.
2. Pour over chicken. Cover and cook on low for 6-8 hours or until a meat thermometer reads 170°. Serve with linguine. Yield: 4 servings.
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