Slow-Cooker Southwestern Chicken & Beans

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Thursday, January 01, 2004

Categories:

Tex-Mex/Entree

Yield:

8 servings, approximately 1 ¼ cup each

Ingredients:

1 ½ C. dried pinto beans, rinsed and soaked

1 lb. boneless chicken breasts, cubed
1 can (14.5 oz.) low sodium chicken broth
1 can (15.25 oz.) sweet corn, drained and rinsed
1 can (10 oz.) diced tomatoes with green chilies
1 can (4.5 oz.) chopped green chilies
1 tsp. cumin
1 C. salsa
2 T. cilantro

Directions:

Rinse and sort beans. Place in a medium bowl; add enough cold water to cover. Let stand overnight. Drain beans and rinse. Place beans and next 7 ingredients (chicken through salsa) into a 4-quart slow cooker and mix well. Cook on high 6-8 hours or until chicken is no longer pink and beans are tender. Sprinkle with cilantro and serve.

Nutrition Facts:

223 calories, 31g carbohydrates, 23g protein, 1.4g fat, 0.3g saturated fat, 33mg cholesterol, 98g dietary fiber, 439mg sodium

Source:

Adapted recipe by Mary Davis