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.