Southwestern Chicken and Bean Stew

(6)
3 reviews.
  • 20 min prep time
  • 20 hr 20 min total time
  • 8 ingredients
  • 6 servings

Ingredients

1
cup dried pinto beans
2
lb. cut-up frying chicken, skin removed
1
cup Green Giant™ Niblets® Frozen Corn
1
cup Old El Paso™ Salsa
1
(14 1/2-oz.) can ready-to-serve chicken broth
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
teaspoon cumin
2
tablespoons chopped fresh cilantro

Directions

  1. 1 Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
  2. 2 Drain beans; discard water. Place beans and all remaining ingredients except cilantro in 3 1/2 to 4-quart Crock-Pot® Slow Cooker; mix well.
  3. 3 Cover; cook on low setting for 10 to 12 hours.
  4. 4 To serve, remove chicken from slow cooker with slotted spoon. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to slow cooker. Add cilantro; mix well.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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