Southwest-style chicken and bean stew

Southwest-style chicken and bean stew

  • Prep: 20 min
  • Cook Time: 10 hr
  • Total: 10 hr 20 min
  • Serving: 6

For a spicer taste add chili powder.


  • 1 cup dried pinto beans
  • 2 pounds chicken breast, skin and bone removed
  • 1 cup corn niblets
  • 1 cup salsa
  • 1 can chicken broth
  • 1 can small can chopped green chilies
  • 1 teaspoon cumin
  • 2 tablespoon chopped fresh cilantro


  1. Place the beans in a medium bowl, cover it with water and let it stand overnight.
  2. Drain the beans.
  3. Discard the water.
  4. Place the beans and all the other ingredients (except the cilantro) in the Crock-Pot.
  5. Stir slowly until it is mixed well.
  6. Cover it and cook on low setting for 10 to 12 hours.
  7. Remove the chicken from the slow cooker with a slotted spoon. Tear the chicken apart with a fork.
  8. Return the chicken to a slow cooker.
  9. Add the cilantro.
  10. Stir slowly until it is well blended.
  11. Ready to serve.


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