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Southwestern Chicken and Bean Stew
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Prep Time:
20 minutes
Total Time:
20 hours 20 minutes
Delicious slow-cooked Southwestern chicken and beef stew with frozen corn, salsa, and Old El Paso™ Chopped Green Chilies. Ideal for a flavorful dinner.
Ingredients:
  • 1 cup dried pinto beans
  • 2 lb. cut-up frying chicken, skin removed
  • 1 cup frozen corn
  • 1 cup salsa
  • 1 (14 1/2-oz.) can ready-to-serve chicken broth
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon cumin
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • Place the beans in a medium bowl and cover them with water. Allow them to soak overnight.
  • After draining the beans, discard the water. Combine the beans and all other ingredients (excluding cilantro) in a 3 1/2 to 4-quart Crock-Pot® Slow Cooker and mix thoroughly.
  • Cover the dish and slow cook on low for 10-12 hours.
  • Serve by delicately lifting the tender chicken out of the aromatic slow cooker with a slotted spoon. Carefully separate the succulent meat from the bones, discarding the bones. Cut the chicken into bite-sized pieces before elegantly placing it back into the flavorful juices in the slow cooker. Gently sprinkle in fresh cilantro and stir until all ingredients are perfectly combined.

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