Chicken and White Bean Stew

• 2 pounds boneless skinless chicken thighs
• 2 tsp. ground cumin
• 1/8 tsp. ground black pepper
• 1 Tbsp. olive oil
• 2 10-oz. pkgs. refrigerated light Alfredo sauce
• 1 15-oz. 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-oz. 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. 1.
2. Cut chicken into 1-inch pieces.
3. Sprinkle chicken with cumin and pepper.
4. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until brown.
5. Place chicken in a 3-1/2- or 4-quart slow cooker.
6. Stir in alfredo sauce, beans, broth, onion, chile peppers, and garlic.
7. 2.
8. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
9. If desired, sprinkle each serving with cheese and parsley.
10. Makes 8 servings.

chicken thighs, ground cumin, ground black pepper, olive oil, pkgs, can great northern, chicken broth, red onion, green chile peppers, garlic, shredded sharp cheddar cheese, parsley

Taken from www.kraftrecipes.com/recipes/chicken-white-bean-stew-147496.aspx (may not work)