Slow-Cooker Chicken and Bean Soup
 
Prep time
Cook time
Total time
 
A quick 6-ingredient Slow-Cooker Chicken and Bean Soup-Delicious for those cold winter days!
Author:
Recipe type: Soup
Serves: 4 servings
Ingredients
  • 1lb bone-in chicken thighs, skin removed and discarded
  • 1 cup salsa
  • 30 oz can Bush’s Cocina Latina Frijoles a la Mexicana (pinto beans in a tomato and Serrano sauce with tiny bits of bacon)
  • Red onion, sliced for garnish, optional
  • Fresh cilantro, chopped, for garnish, optional
  • Queso Fresco crumbles, for garnish, optional
Instructions
  1. Place the chicken thighs into the bottom of a slow-cooker.
  2. Pour the beans and salsa over the chicken. Stir the beans and salsa together.
  3. Cook on low for about 5 hours, or until the chicken is cooked through and tender enough to shred off of bones.
  4. Remove the chicken thighs from the slow-cooker and remove the bones and discard the bones.
  5. Shred the chicken into bite-sized pieces and return the chicken back into the beans. Stir to combine.
  6. Spoon the Chicken and Bean Soup into bowls and garnish with red onion slices, freshly chopped cilantro, and Queso Fresco crumbles.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2016/01/24/slow-cooker-chicken-and-bean-soup/