Chicken and White Bean Stew



2 pounds skinless, boneless 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)

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