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Chicken and White Bean Stew

Makes: 8 servings
Prep 35 mins Slow Cook 4 hrs to 5 hrs  (low) or 2 to 2-1/2 hours (high)
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  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 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 360,
  • Fat, total (g) 16,
  • chol. (mg) 122,
  • sat. fat (g) 8,
  • carb. (g) 20,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 31,
  • vit. A (IU) 826,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 918,
  • Potassium (mg) 328,
  • calcium (mg) 172,
  • iron (mg) 2,
  • Starch () 2,
  • Lean Meat () 4,
  • Fat () 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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