pounds boneless skinless chicken thighs
ground black pepper
10-oz. pkgs. refrigerated light Alfredo sauce
15-oz. can Great Northern or white kidney beans (cannellini beans), rinsed and drained
reduced-sodium chicken broth
chopped red onion (1 medium)
4-oz. can diced green chile peppers
shredded sharp cheddar cheese or Monterey Jack cheese (1 ounce) (optional)
Fresh parsley leaves (optional)
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.
nutritional info per serving
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