~ 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:
Mmm. This sounds yum!
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