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.

Chicken and White Bean Stew
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56 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
35 mins
Slow Cook:
4 hrs to 5 hrs (low) or 2 to 2-1/2 hours (high)
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Chicken and White Bean Stew

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 (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, undrained
4
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 black pepper. In a large skillet cook chicken, half at a time, in hot oil over medium heat until browned. 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/or parsley.

From the Test Kitchen

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

(Chicken and White Bean Stew)
    Per serving:
  • 360 kcal cal.,
  • 16 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 122 mg chol.,
  • 918 mg sodium,
  • 20 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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