Southwestern Chicken and Bean Stew
- Ready In:
- 20hrs 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 236.59 ml dried pinto bean, sorted and rinsed
- 907.18 g frying chickens, cut-up and skin removed
- 236.59 ml frozen whole kernel corn
- 236.59 ml chunky salsa
- 396.89 g chicken broth
- 127.57 g green chilies, chopped
- 4.92 ml cumin
- 29.58 ml fresh cilantro, chopped
directions
- Soak beans in enough water to cover for at least 8 hours or overnight.
- Drain beans, discarding water. In 3 1/2 to 4-quart slow cooker, combine beans and all remaining ingredients except cilantro; mix well.
- Cover, cook on low setting for 10 to 12 hours.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!