My family loves this dinner—it's easy to make and a great way to save time after a busy day. If you'd like, add other veggies to suit your family's tastes. —Jennifer Jordan, Hubbard, Ohio
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
- 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.
- Pour over chicken. Cover and cook on low for 6-8 hours or until a thermometer reads 165°. Serve with linguine.
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