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Chicken and White Bean Stew

Chicken and White Bean Stew

Chicken and White Bean Stew

Ingredients, Method & Procedure.

2 lbs chicken

2 tsp cumin

1/8 tsp black pepper

1 Tbsp olive oil

100 oz refrigerated alfredo sauce

15 oz great northern or cannellini beans, rinsed and drained

1 cup chicken broth

1/2 cup chopped red onion

4 oz diced green chili peppers

4 cloves garlic, minced

1. 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.)

Posted by :   Art of Delicious   on   Monday, February 6, 2012

Categories :   Chicken   |   Main Course   |   Soup & Stew


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