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Ingredients
| chicken thighs: 2 lbs |
| ground cumin: 2 lbs |
| black pepper: 1/8 tsp |
| olive oil: 1 tsp |
| kidney beans: 15 oz |
| chicken broth: 1 cup |
| onions - red (chopped): 1 cup |
| sun-dried hot chili peppers: 4 oz |
| garlic: 4 cloves |
Chicken and white bean stew
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
300 min -
Servings
4 serving(s)
Tags
1. Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and pepper. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until brown. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in alfredo sauce, beans, broth, onion, chile peppers, and garlic.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and parsley. Makes 8 servings.