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.

  5. Pinto beans are common in Mexican and Spanish cuisines. The beans, named after the Spanish word for paint, are pink with dark red streaks. Pinto beans are often used for refried beans and chili con carne.

  6. If you like spicy food, use medium or hot salsa.

  7. Serve this southwestern-style stew with plenty of warmed flour tortillas. Offer ice-cold lemonade or limeade to drink.

  8. High Altitude (3500-6500 ft)

  9. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 1/3 Cups)

  10. Calories 250 (Calories from Fat 45),


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