Prep Time 10 MIN
Total Time 5 HR 20 MIN
Spend ten minutes assembling these ingredients in the morning, and come home to a ready-to-eat chicken dinner. It’s delicious served over pasta, rice or quinoa.
Ingredients
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 2 cloves garlic, finely chopped
- 1 ½ teaspoons dried basil leaves
- ½ teaspoon dried oregano leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 jar (15 oz) Alfredo sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 pouch (8 oz) roasted tomato Mexican cooking sauce
- 8 oz uncooked pasta
- 2 tablespoons cornstarch
- 2 tablespoons water
- ½ cup shredded Italian cheese blend (2 oz), if desired
Directions
- Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt and pepper.
- In separate bowl, stir together Alfredo sauce, tomatoes and cooking sauce until well combined. Pour mixture over chicken.
- Cover; cook on Low heat setting 5 to 6 hours.
- Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
- Serve chicken with pasta; top with cheese.