Southwestern Chicken and Bean Stew

 

1

cup dried pinto beans

2

lb. cut-up frying chicken, skin removed

1

cup Green Giant® Niblets® Frozen Corn

1

cup Old El Paso® Salsa

1

(14 1/2-oz.) can ready-to-serve chicken broth

1

(4.5-oz.) can Old El Paso® Chopped Green Chiles

1

teaspoon cumin

2

tablespoons chopped fresh cilantro

• 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.