• 6servings
  • 1220minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, E
MineralsZinc, Copper, Fluorine, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dried pinto beans

  2. 2 lb. cut-up frying chicken, skin removed

  3. 1 cup Green Giant® Niblets® Frozen Corn

  4. 1 cup Old El Paso® Salsa

  5. 1 (14 1/2-oz.) can ready-to-serve chicken broth

  6. 1 (4 1/2-oz.) can Old El Paso® Chopped Green Chiles

  7. 1 teaspoon cumin

  8. 2 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

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

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

  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.


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