Slow-Cooker Chicken and Bean Soup
Total time
Author: Melissa Slyh
Recipe type: Soup
Serves: 4 servings
- 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
- Place the chicken thighs into the bottom of a slow-cooker.
- Pour the beans and salsa over the chicken. Stir the beans and salsa together.
- Cook on low for about 5 hours, or until the chicken is cooked through and tender enough to shred off of bones.
- Remove the chicken thighs from the slow-cooker and remove the bones and discard the bones.
- Shred the chicken into bite-sized pieces and return the chicken back into the beans. Stir to combine.
- 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/
3.4.3177