SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
Chicken and White Bean Stew
- Makes: 8 servings
4 hrs to 5 hrs on low or 2 to 2-1/2 hours on high
This slow cooked stew recipe is similar to a Southwestern white chili. The refrigerated Alfredo sauce gives it a creamy texture.
skinless, boneless chicken thighs
ground black pepper
refrigerated light Alfredo sauce
Great Northern or white kidney beans (cannellini beans), rinsed and drained
reduced-sodium chicken broth
chopped red onion (1 medium)
diced green chile peppers
shredded sharp cheddar cheese or Monterey Jack cheese (1 ounce) (optional)
Fresh parsley leaves (optional)
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.
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.
(Chicken and White Bean Stew)
Servings Per Recipe 8, cal. (kcal) 360, Folate (µg) 8, pro. (g) 31, Cobalamin (Vit. B12) (µg) 0, carb. (g) 20, sodium (mg) 918, Potassium (mg) 328, calcium (mg) 172, chol. (mg) 122, Fat, total (g) 16, Monosaturated fat (g) 3, sat. fat (g) 8, iron (mg) 2, Starch () 2, Fat () 1, sugar (g) 4, Lean Meat () 4, Polyunsaturated fat (g) 1, fiber (g) 3, vit. A (IU) 826, vit. C (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 6, Riboflavin (mg) 0, Thiamin (mg) 0