SLOW COOKER CHICKEN FETTUCCINE

2 chicken breasts, halved
2 tbl olive oil
1/4 cup green onions, chopped
1 tsp garlic, minced
14 1/2 oz canned tomatoes, drained and chopped
1 tbl Basil
1 cup heavy cream
2 egg yolks
3/4 cup Parmesan cheese
8 oz fettuccine
1 cup peas (frozen) thawed
1-1/2 cups mushrooms (fresh) sliced

In a skillet, brown chicken breasts in olive oil. Place chicken in crock-pot. Add green onions, garlic, tomatoes, and basil. Cover and cook on Low 7 to 9 hours. Remove chicken and cut into
pieces. Return chicken pieces to pot. Stir in cream, egg yolks, and Parmesan cheese. Cover and cook on high 30 minutes to thicken. While sauce is thickening, cook fettuccine according to package directions; drain. Add fettuccine, peas and mushrooms. Cover and cook on high 30
to 60 min.