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.

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53 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.
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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