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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Chicken and White Bean Stew
Directions
- 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.
- 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 ,
- 16 g fat
- (8 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 122 mg chol. ,
- 918 mg sodium ,
- 20 g carb. ,
- 3 g fiber ,
- 4 g sugar ,
- 31 g pro.
Reviews (2)
Wendy Harris
1830 Days Ago
I made today. Used a family size package of chicken thighs, one jar of alfredo sauce, and two cans of beans. I forgot the cloves. Seasoned with Mrs Dash (didn't have cumin). It was still runny so I thickened with flour at end. Delicious!!!
Jen Kistner
2173 Days Ago
This was very liquidy, almost seems like it needs a second can of beans! Pretty good other than that!