Chicken and Bean Stew

ratherbeswimmin''s Note:

Better Homes and Gardens

• Total Time: 5 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 8

• 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 2 teaspoons ground cumin
• 1/8 teaspoon ground black pepper (to taste)
• 1 tablespoon olive oil
• 2 (10 ounce) packages refrigerated low-fat alfredo sauce
• 1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup low sodium chicken broth
• 1/2 cup chopped red onion (1 medium)
• 1 (4 ounce) can diced green chili peppers, undrained
• 4 garlic cloves, minced
• 1/4 cup shredded sharp cheddar cheese or 1/4 cup monterey jack cheese
• fresh parsley leaves, for garnish

Directions:

1. Sprinkle chicken with cumin and black pepper.
2. In a large skillet, heat oil over medium heat.
3. Brown chicken, half at a time, in hot oil.
4. Place chicken in a 4-quart slow cooker.
5. Stir in Alfredo sauce, drained beans, broth, onion, chili peppers, and garlic.
6. Cover and cook on LOW for 4-5 hours or on HIGH for2-2 1/2 hours; taste for seasoning and adjust.
7. Serve in soup bowls; sprinkle cheese and parsley on top.