Chicken and Bean Stew

(from saymyname’s recipe box)

Source: Better Homes and Gardens

Serves 8 people

Categories: Chicken, Main Dish, Slow Cooker, Stew

Ingredients

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 teaspoons ground cumin
  • 1/8 teaspoon ground black pepper (to taste)
  • 1 tablespoon olive oil
  • 2 (10 ounce) packages refrigerated low fat alfredo sauce
  • 1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup low sodium chicken broth
  • 1/2 cup chopped red onion (1 medium)
  • 1 (4 ounce) can diced green chili peppers, undrained
  • 4 garlic cloves, minced
  • 1/4 cup shredded sharp cheddar cheese or 1/4 cup monterey jack cheese
  • fresh parsley leaves, for garnish

Directions

  1. Sprinkle chicken with cumin and black pepper.

  2. In a large skillet, heat oil over medium heat.

  3. Brown chicken, half at a time, in hot oil.

  4. Place chicken in a 4-quart slow cooker.

  5. Stir in Alfredo sauce, drained beans, broth, onion, chili peppers, and garlic.

  6. Cover and cook on LOW for 4-5 hours or on HIGH for2-2 1/2 hours; taste for seasoning and adjust.

  7. Serve in soup bowls; sprinkle cheese and parsley on top.

Email to a friend | Print this recipe | Back