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Main dishes

Chicken and White Bean Stew

Chicken and White Bean Stew recipe
Recipe and Photo by: Better Homes and Gardens
time
prep:
35 min
total:
2 hr 35 min
servings
total:
8 servings

What You Need

2
 pounds boneless skinless chicken thighs
2
tsp.  ground cumin
1/8
tsp.  ground black pepper
1
Tbsp.  olive oil
2
 10-oz. pkgs. refrigerated light Alfredo sauce
1
 15-oz. can Great Northern or white kidney beans (cannellini beans), rinsed and drained
1
cup  reduced-sodium chicken broth
1/2
cup  chopped red onion (1 medium)
1
 4-oz. can diced green chile peppers
4
cloves  garlic, minced
1/4
cup  shredded sharp cheddar cheese or Monterey Jack cheese (1 ounce) (optional)
 Fresh parsley leaves (optional)

Make It

1. Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and pepper. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until brown. 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 parsley. Makes 8 servings.

K:63170v0:147496     Copyright - © [1994-2013] Meredith Corporation
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