Categories: Chicken, Main Dish, Slow Cooker, Stew

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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