Simple and delicious and takes around 4 hours to make and perfect for cozy winter nights or holiday gatherings, this Slow Cooker Chicken Thighs and White Bean Stew is prepared using chicken thighs, white beans, Alfredo sauce, green chile peppers, and chicken broth. This hearty stew recipe can serve up to 6 people.

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Recipe Ingredients

• 2 pounds of skinless, boneless chicken thighs, cut into 1-inch pieces
• 2 teaspoons of ground cumin
• 1/8 teaspoon of ground black pepper
• 1 tablespoon of olive oil
• 2 10-ounce packages of refrigerated light Alfredo sauce
• 1 15-ounce can of Great Northern or cannellini beans, rinsed and drained
• 1 cup of reduced-sodium chicken broth
• 1/2 cup of chopped red onion (about 1 medium onion)
• 1 4-ounce can of diced green chile peppers, undrained
• 4 cloves of garlic, minced
• 1/4 cup of shredded sharp cheddar or Monterey Jack cheese (optional)
• Fresh parsley leaves (optional)

How To Make Slow Cooker Chicken Thighs and White Bean Stew

1. Prepare the Chicken: Season the chicken pieces with the ground cumin and black pepper. In a large skillet, heat the olive oil over medium heat. Add half of the chicken to the skillet and cook until browned, then repeat with the remaining chicken. Transfer the browned chicken to a 3 1/2- or 4-quart slow cooker.
2. Add the Rest of the Ingredients: Pour the Alfredo sauce, rinsed beans, chicken broth, chopped onion, undrained green chile peppers, and minced garlic into the slow cooker. Stir gently to combine everything well with the browned chicken.
3. Slow Cook: Cover the slow cooker with its lid and cook on the low-heat setting for 4 to 5 hours. If you prefer a faster cooking time, set it to high heat and cook for 2 to 2 1/2 hours. Make sure to cook until the chicken is tender and the flavors have melded together.
4. Serve and Garnish: Once the cooking time is up, give the stew a quick stir. If you like, sprinkle each serving with shredded cheddar or Monterey Jack cheese. Adding a few fresh parsley leaves on top also makes for a nice touch.

Recipe Tips

• Add some veggies: Chop up some carrots, celery, or even baby spinach and toss them into the slow cooker for extra nutrients and texture.
• Swap the beans: If you’re out of white beans, use chickpeas or pinto beans instead. They soak up the flavors well and give a slightly different, delicious twist.
• Try smoked paprika: Add a teaspoon of smoked paprika to the chicken seasoning before browning. It gives the stew a warm, smoky flavor that makes a surprising difference.
• Use homemade broth: If you have homemade chicken broth on hand, use it instead of store-bought. Trust me, it deepens the flavor, making the dish taste like it’s been simmering all day.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Thighs Cacciatore
• Slow Cooker Chicken Thighs Boneless Stew
• Slow Cooker Honey Bbq Chicken Thighs