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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 8 |
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Better Homes and Gardens Ingredients:
2 lbs boneless skinless chicken thighs, cut into 1-inch pieces |
2 teaspoons ground cumin |
1/8 teaspoon ground black pepper (to taste) |
1 tablespoon olive oil |
2 (10 ounce) packages refrigerated low-fat alfredo sauce |
1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans, rinsed and drained |
1 cup low sodium chicken broth |
1/2 cup chopped red onion (1 medium) |
1 (4 ounce) can diced green chili peppers, undrained |
4 garlic cloves, minced |
1/4 cup shredded sharp cheddar cheese or 1/4 cup monterey jack cheese |
fresh parsley leaves, for garnish |
Directions:
1. Sprinkle chicken with cumin and black pepper.
2. In a large skillet, heat oil over medium heat.
3. Brown chicken, half at a time, in hot oil.
4. Place chicken in a 4-quart slow cooker.
5. Stir in Alfredo sauce, drained beans, broth, onion, chili peppers, and garlic.
6. Cover and cook on LOW for 4-5 hours or on HIGH for2-2 1/2 hours; taste for seasoning and adjust.
7. Serve in soup bowls; sprinkle cheese and parsley on top.
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