Chicken and White Bean Stew

*Mom and Dad's Recipe via BHG

 

Ingredients

 

2 lbs. skinless, boneless chicken

1 tsp. ground cumin

1/8 tsp. ground black pepper

1 Tb. olive oil

1 block of cream cheese

1 15 oz. can Great Northern white kidney beans, rinsed and drained, 

1 15 oz. can butter beans

1 c. reduced-sodium chicken broth

1/2 c. chopped red onion (1 med)

1 4 oz. can diced green chile peppers

4 cloves garlic, minced

1/4 c. shredded sharp cheddar cheese

Fresh parsely leaves (optional)

Directions

Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time, in hot oil over medium heat until browned. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, chile peppers, and garlic.

 

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/or parsley.