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    Chicken & White Bean Stew


    Source of Recipe


    BHG

    List of Ingredients





    2 pounds skinless, boneless chicken thighs


    2 teaspoons ground cumin


    1/8 teaspoon ground black pepper


    1 tablespoon olive oil


    2 - 10 ounce packages refrigerated light Alfredo sauce


    1 - 15 ounce can Great Northern or white kidney (cannellini) beans, rinsed and drained


    1 cup reduced-sodium chicken broth


    1/2 cup chopped red onion (1 medium)


    1 - 4 ounce can diced green chile peppers, undrained


    4 cloves garlic, minced


    1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese (1 ounce) (optional)
    Fresh parsley leaves (optional)

    Recipe



    Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time, in hot oil over medium heat until browned. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, chile peppers, and garlic.
    2.Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and/or parsley.
 

 

 

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