Southwestern Chicken Stew
|Pinto beans||10 Ounce, drained, rinsed (One 16 Ounce Can)|
|Cooked chicken breast||2 Cup (32 tbs), diced|
|Frozen corn kernel||1 1⁄2 Cup (24 tbs), thawed|
|Chicken broth||2 Cup (32 tbs) (One 16 Ounce Can)|
|Chunky salsa||1 1⁄2 Cup (24 tbs) (Mild, Medium, Or Hot)|
|Chili seasoning||1 1⁄2 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine pinto beans, chicken, and corn.
Add chicken broth and salsa.
Mix well to combine.
Stir in chili seasoning and parsley flakes.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.