Chicken and White Bean Stew | Midwest Living

Chicken and White Bean Stew

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Chicken and White Bean Stew

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  • Makes: 8 servings
  • Prep 35 mins
  • Cook 4 hrs to 5 hrs on low or 2 to 2-1/2 hours on high

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

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 beans (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
  • 4 cloves garlic, minced
  • 1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese (1 ounce) (optional)
  • 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 Facts

(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

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