Slow Cooker Chicken Alfredo Stew - cooking recipe

Ingredients

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 (Green Giant)

Preparation

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.