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Classico® Chicken and White Bean Stew

Classico® Chicken and White Bean Stew

  • Prep

    35 m
  • Ready In

    2 h 35 m
Classico

Classico

This slow cooked stew recipe is similar to a Southwestern white chili. The refrigerated Classico® Light Creamy Alfredo pasta sauce gives it a creamy texture.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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 Classico(R) Light Creamy Alfredo pasta 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.
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Reviews

corunmila
2

corunmila

9/15/2012

I'm giving this 4stars. My family loved it. I think it needed more beans, and I should have used that chili the recipe calls for, but my family don't like heat. I used leg quarters in stead of thighs, cuz that's all I had on hand. I also didn't cook none of it in a pan, I just threw it all in them slow cooker and turned it on low, and let it cook all day. I served it over some white rice, and a veggie salad.

Britt
2

Britt

9/13/2012

Really yummy. My whole family loved it and the flavor of the cumin with the Alfredo sauce is just enough and not overpowering. I served it with rice but I will try it with pasta next time

NancyW
0

NancyW

2/4/2013

The taste was a 4, but the overall presentation deserves a 3. It was monotone - no zip, no color. I took a previous reviewer's advice and I bought an extra can of beans, but accidentally bought one of the cans as regular dark kidney beans. Good thing though beccause it was the only thing that added any color to the dish. This needs a bit more something (maybe some corn?), but I can't quite determine what without ruining the flavor.

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