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Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In a large bowl, combine green beans, red peppers, Alfredo sauce, onion, water chestnuts and garlic salt. Spoon bean mixture into the prepared slow cooker.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours. Serve with a slotted spoon. If desired, sprinkle each serving with crushed croutons.