- Joined
- Oct 8, 2001
10 ounces (one 16-ounce can) pinto beans, rinsed and drained
2 cups diced cooked chicken breast
1 1/2 cups frozen whole-kernel corn, thawed
2 cups (one 16-ounce can) Healthy Request Chicken Broth
1 1/2 cups chunky salsa (mild, medium or hot)
1 1/2 teaspoons chili seasoning
1 teaspoon tried 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.
Hint: Thaw corn by placing in a colander and rinsing with hot water for a minute
Serving Size: 1 full cup
3 points per cup
(182 calories, 2 grams fat, 4 grams fiber)
from message boards on www.dwlz.com
I doubled this and used one can kidney beans and one can black beans and it was fine - FYI
2 cups diced cooked chicken breast
1 1/2 cups frozen whole-kernel corn, thawed
2 cups (one 16-ounce can) Healthy Request Chicken Broth
1 1/2 cups chunky salsa (mild, medium or hot)
1 1/2 teaspoons chili seasoning
1 teaspoon tried 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.
Hint: Thaw corn by placing in a colander and rinsing with hot water for a minute
Serving Size: 1 full cup
3 points per cup
(182 calories, 2 grams fat, 4 grams fiber)
from message boards on www.dwlz.com
I doubled this and used one can kidney beans and one can black beans and it was fine - FYI
