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Title: Chicken & White Bean Stew
Categories: Poultry, Herbs, Beans, Vegetables, Chilies
Yield: 8 Servings

2 lb Skinned, boned chicken
- thighs
2 ts Ground cumin
1/8 ts Ground black pepper
1 tb Olive oil
20 oz (2 pkg) refrigerated light
- Alfredo sauce
15 oz Can Great Northern or
- cannellini beans; rinsed,
- drained
1 c Chicken broth
1/2 c Chopped red onion
4 oz Can diced green chilies;
- undrained
4 cl Garlic; minced
1/4 c Shredded sharp cheddar or
Monterey Jack ; (opt)
Fresh parsley leaves (opt)

Cut chicken into 1" 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.

Makes: 8 servings

Better Homes & Gardens | April 2017

MM Format by Dave Drum - 22 April 2017

Uncle Dirty Dave's Archives

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... As popular as the Ronnie MacDonald (no relation) haggis burger.
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