2 teaspoons ground cumin
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 jar of Classico Alfredo sauce
1 (15 ounce) can Cannellini beans, rinsed and drained
1 cup reduced-sodium chicken broth
1/2 cup chopped red onion (1 medium)
4 cloves garlic, minced
1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese
Fresh parsley leaves (optional)
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, 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.
Recipe slightly adapted from BHG