Pesto Alfredo Chicken Thighs (Crock Pot)

• boneless skinless chicken thighs↗2 1⁄2 lbs
• black pepper↗1⁄4 teaspoon
• cream cheese↗1 package

  3 ounce

• alfredo sauce1 container

  10 ounce

• water↗1⁄4 cup
• dried basil↗1 teaspoon
• frozen mixed vegetables1 package

  16 ounce

• fettuccine, cooked↗3 cups

Step-by-step instructions

1. 1

   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.