Chicken A La King

This recipe is from one of my new cookbooks, "365 Days of Slow Cooking" which I love! The author is Karen Petersen and it's got lots of great crock pot recipes! I modified this one slightly - my modifications are in parenthesis.

3 lbs chicken tenders, cut in half (2 lbs)
1 16 oz package baby carrots (1/2 pkg)
2 red bell peppers, chopped (1 pepper)
1 onion, chopped
3 garlic cloves, minced (1 garlic clove)
1 8 oz. pkg cream cheese, cut into cubes
2 jars Alfredo sauce, (1 jar)
1 cup milk
1 can Cream of Chicken Soup
1 tsp dried basil leaves
1/8 tsp pepper
Hot cooked noodles, mashed potatoes, biscuits or rice

Place chicken in 5-6 quart slow cooker. Add carrots, bell peppers, onions and garlic; mix gently. In food processor or blender, combine cream cheese with Alfredo sauce and milk; process or blend until combined. Pour into large bowl and add cream of chicken soup, basil and pepper. Mix well. Pour sauce into slow cooker. Cover and cook on LOW for 7-9 hours or until chicken and vegetables are tender. Serve over hot cooked noodles, potatoes, biscuits, or rice.
Angela's way: my crock pot tends to cook fast, so I usually put any meat I'm cooking into the crock pot frozen. So my chicken tenders were frozen pieces when I added them. Frozen meat makes more tender and juicy meat, I've found. The amount I did in my crock pot, with my modifications, cooked in 4 hours on LOW in my crock pot. The chicken was perfect - tender and juicy and the sauce was delicious! One of the cooking tips for using a crock pot that Karen suggests in this cookbook, if your crock pot is 1/2 full, it will cook the best.