Southwestern Chicken and Bean Stew |
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Prep Time: 20 Minutes Cook Time: 1200 Minutes |
Ready In: 1220 Minutes Servings: 6 |
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From Pillsbury Doughboy Slow Cooker Recipies (2003). Preparation time includes soaking the beans overnight. Ingredients:
1 cup dried pinto bean, sorted and rinsed |
2 lbs frying chickens, cut-up and skin removed |
1 cup frozen whole kernel corn |
1 cup chunky salsa |
14 ounces chicken broth |
4 1/2 ounces green chilies, chopped |
1 teaspoon cumin |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Soak beans in enough water to cover for at least 8 hours or overnight.
2. Drain beans, discarding water. In 3 1/2 to 4-quart slow cooker, combine beans and all remaining ingredients except cilantro; mix well.
3. Cover, cook on low setting for 10 to 12 hours.
4. With slotted spoon, remove chicken from slow cooker. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to stew. Stir in cilantro.
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