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