Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1 tablespoon canola oil1 jar (16 ounces) Alfredo sauce1 can (15-1/4 ounces) whole kernel corn, drained1 cup frozen peas, thawed1 jar (4-1/2 ounces) sliced mushrooms, drained1/2 cup chopped onion1/2 cup water1/2 teaspoon garlic salt1/4 teaspoon pepperHot cooked linguine
Preparation
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.
