Southwestern Chicken Stew
1 (16 oz) can Pinto Beans, rinsed and drained
12 oz (approx. 2 cups) diced cooked chicken breast
1 ½ cup frozen whole-kernel corn
1 (16 oz) can chicken broth
1 ½ cups chunky salsa
¾ tbsp chili powder
1 tsp dried parsley flakes
Spray your pot with cooking spray. Thaw corn by running it under hot water in a colander. Dump pinto beans, chicken, and corn into pot. Add chicken broth, and salsa. Mix well. Stir in chili powder and parsley flakes. Cover and cook on low for 6-8 hours or high for 3-4 hours.