3 lbs chicken legs or thighs
1/2 cup white whole-wheat flour
1 tbsp olive oil
1 medium onion, peeled and chopped
1 red pepper, seeded and cut into strips
1 medium carrot, peeled and julienned
4 cups broccoli florets
1 cup chicken broth
1 can (15.5-oz) navy beans, drained and rinsed
1 jar (15-oz) prepared low-fat Alfredo sauce
1 bag (9-oz) baby spinach
1/3 cup shredded Swiss Cheese
Season chicken with salt and pepper, if desired. Place flour in a resealable plastic bag. Add 1/3 of the chicken pieces to the bag; close and shake gently to coat chicken. Remove chicken pieces; repeat with the remaining chicken pieces until all are coated.
In a skillet, over medium-high heat, heat olive oil for 30 seconds. Cook chicken in batches 8 minutes or until browned, turning once. Transfer chicken, along with 2 tablespoons of the drippings, to a slow cooker. Add the remaining ingredients, except the spinach and cheese, to the cooker. Cook on low for 8 hours. Stir in the spinach and sprinkle with the cheese. Cover and cook another couple of minutes, until the cheese is melted.
Yield: 8 servings
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