Adapted from
Best Loved Slow Cooker Recipes
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1 lb
ground chicken breast
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1/2 c
onions, chopped
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2 tsps
garlic, minced
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15 ozs
canned dark red kidney beans, drained and rinsed
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14 1/2 ozs
Mexican style stewed tomatoes, undrained
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14 1/2 ozs
no-salt-added diced tomatoes, undrained
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1 c
water
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1 c
frozen corn, thawed
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1 tsp
salt
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1/2 c
elbow macaroni, uncooked
In a large skillet, cook chicken, onions, and garlic until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. Stir in beans, both varieties of tomatoes, water, corn kernels, and salt. Cover and cook on low for four hours. Add macaroni. Cover and cook again for 20 minutes, or until macaroni is done; stirring occasionally.