Slow Cooker Southwestern Chicken And Beans |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 36 |
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Prep time does not include soaking the beans overnight. Ingredients:
1 1/2 cups dried pinto beans, rinsed and soaked |
1 lb boneless chicken breast, cubed |
1 (14 1/2 ounce) can low sodium chicken broth |
1 (15 1/4 ounce) can sweet corn, drained and rinsed |
1 (10 ounce) can diced tomatoes with green chilies |
1 (4 1/2 ounce) can green chilies, chopped |
1 teaspoon cumin |
1 cup salsa |
2 tablespoons cilantro |
Directions:
1. Rinse and sort beans.
2. place in medium bowl; add enough cold water to cover.
3. Let stand overnight.
4. Drain beans and rinse.
5. Place beans and next 7 ingredients (chicken through salsa) into a 4 quart slow cooker and mix well.
6. Cook on high for 6 to 8 hours or until chicken is no longer pink and beans are tender.
7. Sprinkle with cilantro and serve.
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