Southwestern Chicken Stew
10 ounces pinto beans 1 (16-oz. )can, rinsed and drained
2 cups diced cooked chicken breast
1-1/2 cups frozen whole kernel corn , thawed
2 cups Chicken Broth
1-1/2 cups chunky salsa (mild, medium or hot)
1-1/2 teaspoons chili seasoning
1 teaspoon dried parsley flakes
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 6-8 hours. Mix well before serving.
Makes 8 servings.