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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 cannellini (white kidney) beans, rinsed and drained
• 1 cup reduced-sodium chicken broth
• 1/2 cup chopped red onion
• 1 4-ounce can diced green chile peppers
• 4 cloves garlic, minced
• 1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese (1 ounce) (optional)
• Parsley leaves (optional)

Directions

1. Cut chicken into 1-inch pieces.
2. Sprinkle chicken with cumin and pepper.
3. In a skillet, cook chicken, half at a time, in hot oil over medium heat until brown.
4. Place chicken in a slow cooker.
5. Stir in remaining non-optional ingredients.
6. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours.
7. Sprinkle each serving with cheese and parsley.

Attribution