Chicken and White Bean Stew

This slow cooked stew recipe is similar to a Southwestern white chili. The refrigerated Alfredo sauce gives it a creamy texture.


Chicken and White Bean Stew

by 2  people


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Servings: Makes 8 servings.
Prep Time: 35 mins
Total Time: 2 hrs 35 mins

 
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Ingredients
  • 2 pounds
    skinless, boneless chicken thighs
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  • 2 tsp.
    ground cumin
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  • 1/8 tsp.
    ground black pepper
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  • 1 Tbsp.
    olive oil
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  • 2 10-oz. pkgs.
    refrigerated light Alfredo sauce
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  • 1 15-oz. can
    Great Northern or white kidney beans (cannellini beans), rinsed and drained
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  • 1 cup
    reduced-sodium chicken broth
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  • 1/2 cup
    chopped red onion (1 medium)
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  • 1 4-oz. can
    diced green chile peppers
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  • 4 cloves
    garlic, minced
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  • 1/4 cup
    shredded sharp cheddar cheese or Monterey Jack cheese (1 ounce) (optional)
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  •  
    Fresh parsley leaves (optional)
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Directions
1.
Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and pepper. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until brown. 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 parsley. Makes 8 servings.

Nutrition information
Per serving: Calories 360, Total Fat 16 g, Saturated Fat 8 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 122 mg, Sodium 918 mg, Carbohydrate 20 g, Total Sugar 4 g, Fiber 3 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 17%, Iron 10%. Exchanges: Starch 1.5, Lean Meat 4, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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