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Southwest Chicken Crockpot Stew Recipe


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     Southwest Chicken Crockpot Stew

Category   Entrees - Maindishes
Sub Category   None
Servings   6

1 (16 oz.) Can Pinto Beans, rinsed and drained
12 oz. (approx. 2 cups) Diced Cooked Chicken Breast
1 1/2 Cups Frozen Whole-Kernel Corn
1 (16 oz. can) Low Fat Chicken Broth
1 1/2 Cups Chunky Salsa (mild, medium, or hot)
3/4 Tablespoon Chili Powder
1 teaspoon Dried Parsley Flakes

Spray your crockpot 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.
You can stir this all together in a pot and simmer it stove top, instead of using a crockpot. Simmer for a while until it's all blended and hot.
Serves: 6 (1 Cup Each) Per Serving: 178 Calories; 2g Fat (9.0% calories from fat); 18g Protein; 24g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 876mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fat. WWP: 3 (

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