Southwestern Chicken And Bean Stew Recipe

Ingredients

1

cup dried pinto beans

2

lb. cut-up frying chicken, skin removed

1

cup 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

Preparation

Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.

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.

Cover; cook on low setting for 10 to 12 hours.

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.

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