Chicken and Bean Stew

• 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 2 teaspoons ground cumin
• 18 teaspoon ground black pepper (to taste)
• 1 tablespoon olive oil
• 2 (10 ounce) packagesrefrigerated 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
• 12 cup chopped red onion (1 medium)
• 1 (4 ounce) candiced green chili peppers, undrained
• 4 garlic cloves, minced
• 14 cup shredded sharp cheddar cheese or 14 cup monterey jack cheese
• fresh parsley leaves, for garnish

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.

chicken thighs, ground cumin, ground black pepper, olive oil, alfredo sauce, great northern beans, chicken broth, red onion, green chili peppers, garlic, cheddar cheese, parsley

Taken from www.food.com/recipe/chicken-and-bean-stew-448220 (may not work)