Sunday, February 13, 2011


~ Rachelle Smythe

16 oz. can pinto beans, rinsed & drained
2 c. diced, cooked chicken breast
1 1/2 c. frozen corn
16 oz. can chicken broth
1 1/2 c. chunky salsa
3/4 T. chili powder
1 t. dried parsley flakes

Place all ingredients in crockpot and mix well. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Notes: I use two cups of the world's best beans in place of canned pintos and a handful of fresh parsley in place of dried. This freezes well!

1 comment:

Anna said...

Mmm. This sounds yum!