You may also like
Categories:
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
Viewed: 27 - Published at: 2 years agoIngredients
- 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)
Method
- 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.
