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Pesto Alfredo Chicken Thighs

2 1/2 lbs chicken thighs, boneless & skinless
1/4 tsp black pepper
1 3-oz package cream cheese, cubed
1 10-oz container fresh alfredo sauce
1/4 cup water
1 tsp dried basil or 1 tbsp fresh basil
1 16-oz package mixed frozen veggies (broccoli, cauliflower and carrots mix)
3 cups cooked fettuccine noodles

Place chicken thighs in slow cooker. Sprinkle with pepper, add cream cheese on top. In a small bowl, combine Alfredo sauce, water and basil, stirring well. Pour over chicken thighs, then pour frozen mixed veggies on top. Cover and cook on low for 6-7 hours or high for 3 to 3 1/2 hours. Serve over hot fettuccine noodles.

 



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