Velvety Chicken Pasta

• 5 boneless skinless chicken breast halves (I used bone-in thighs and it worked just fine)
• 1 (16 ounce) jar alfredo sauce
• 1 (16 ounce) package frozen peas, thawed
• 1 12 cups shredded mozzarella cheese
• noodles, cooked

1. Cut chicken into strips and place in sprayed cooker.
2. Combine alfredo sauce, peas and cheese in bowl and mix well.
3. Spoon over chicken.
4. Cover and cook on low 5 to 6 hours.
5. Serve over noodles.

chicken, alfredo sauce, frozen peas, mozzarella cheese, noodles

Taken from www.food.com/recipe/velvety-chicken-pasta-474296 (may not work)