EASY CROCKPOT NAVY BEAN CHICKEN STEW

Ingredients:

2 lbs skinless, boneless chicken thighs
1/4 tsp ground black pepper
1 tbsp olive oil
2 (10 oz) pkg refrigerated light Alfredo sauce
1 (15 oz) can Great Northern beans, rinsed and drained
1 cup reduced sodium chicken broth
1 cup chopped red onion (1 medium size)
1 (4 oz) can diced green chile peppers
4 cloves garlic, minced
1/4 cup shredded sharp cheddar cheese or Monterey Jack
Fresh parsley leaves (optional)

Directions:

1. Cut chicken into 1inch pieces. Sprinkle 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 for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours.
If desired sprinkle each serving with cheese and parsley.

Weight Watcher Points= 8 per serving

Makes 8 servings.

Nutritional Information:

* Calories360,
* Total Fat (g)16,
* Saturated Fat (g)8,
* Monounsaturated Fat (g)3,
* Polyunsaturated Fat (g)1,
* Cholesterol (mg)122,
* Sodium (mg)918,
* Carbohydrate (g)20,
* Total Sugar (g)4,
* Fiber (g)3,
* Protein (g)31,
* Vitamin C (DV%)14,
* Calcium (DV%)17,
* Iron (DV%)10,
* Starch (d.e.)1.5,
* Lean Meat (d.e.)4,
* Fat (d.e.).5,
* Percent Daily Values are based on a 2,000 calorie diet