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Chicken and White Bean Stew

December 27, 2011

This can be made on the stove or in the slow cooker.

Chicken and white bean stew

2 lbs chicken
2 tsp cumin
1/8 tsp black pepper
1 Tbsp olive oil
2 pkgs (100 z) refrigerated alfredo sauce (or  one jar of sauce that you buy off the shelf)
1 can (15 oz) great northern or cannellini beans, rinsed and drained
1 cup chicken broth
1/2 cup chopped red onion
1 can (4 oz) diced green chili peppers
4 cloves garlic, minced

Cut chicken into 1 inch pieces. Sprinkle chicken with cumin and pepper. In large skillet, cook chicken, half at a time, in hot oil over medium heat until brown. Place chicken in 3 1/2 – 4 quart slow cooker. Stir in remaining ingredients. Cover and cook on low heat setting for 4-5 hours (or until done) or on high heat setting for 2- 2 1/2 hours. Garnish with cheddar cheese, bacon bits and fresh parsley. (Or, instead of cooking the chicken first, just put it all in the slow cooker for a little longer and shred the chicken when it’s done.)

Recipe adapted from and Sarah.


From → Main Dishes

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