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Soups and Stews | |
| 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) 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. | |
Unrated | |
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