Ingredients
4 boneless skinless chicken breast halves
1 tbsp vegetable oil
1 jar (16 oz) alfredo sauce
1 can (15 1/4 oz) whole kernal corn, drained
1 cup frozen peas thawed
1 jar (4 1/2 oz) sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup water
1/2 tsp garlic salt
14 tsp pepper
Hot cooked linguine
Preparation
In a large skillet, brow chicken in oil. Transfer to a slow cooker. In a 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. Serve over linguine.
