Rox's White Bean & Chicken Stew Slow Cooker
- Darcie @ Leighton Lane 
- 1 day ago
- 2 min read

Need a quick-prep comfort food perfect for chilly days? Try this hearty White Bean and Chicken Stew slow cooker recipe made with chicken thighs and alfredo sauce.
But first, do you need a heavy helping of hope, humility, and humor? Check out my first video, bloopers and all!
How many times in this life have you let one little snippet of somebody's life determine how you feel about your own life, value, and worth? We ruin our own happiness more than anyone else will ruin it for us. We waste more time peeking over the proverbial fence and into other people's lives when we have a life to live, a mission, and a God-given purpose.
Comparison is a thief, y'all!
CHICKEN AND WHITE BEAN STEW
Makes 8 Servings
Ingredients:
- 2 pounds skinless, boneless chicken thighs, cut into 1 inch pieces 
- 2 teaspoons ground cumin 
- ½ teaspoon ground black pepper 
- 1 tablespoon olive oil 
- 1 – 15 oz jar Classico Creamy Alfredo Sauce 
- 2 – 15 oz cans Great Northern or cannellini beans, rinsed and drained 
- 1 ½ cups reduced sodium chicken broth 
- ½ cup chopped red onion (1 medium) 
- 1 – 4 oz can diced green chile peppers, undrained 
- 4 cloves garlic, minced 
- ¼ cup shredded sharp cheddar or Monterey Jack cheese (optional) 
- Fresh parsley leaves (optional) 
- Salt and pepper to taste. 
Instuctions:
Sprinkle chicken with cumin and black pepper. In a large skillet heat oil over medium heat. Cook chicken, half at a time, in hot oil until brown.
Place chicken in a 4 quart slow cooker. Stir in Alfredo Sauce, Great Northern 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 cheddar cheese and parsley. Enjoy your chicken stew. Freezes well.


Saute your chicken thigh pieces.

This chicken stew is so colorful and easy to make.









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