Chicken and White Bean Stew

(by Nicole)
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 white kidney beans (cannellini beans), rinsed and drained
• 1
  cup reduced-sodium chicken broth
• 1/2
  cup chopped red onion (1 medium)
• 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)
  
  
  directions

  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.