Recipe finder
Chicken and White Bean Stew
- Makes: 8 servings
- Prep 35 mins
- Cook 4 hrs to 5 hrs on low or 2 to 2-1/2 hours on high
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
- 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.
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