• Cooking Time:
  • Servings: 6
  • Preparation Time:


  • 1.5lb boneless chicken breast
  • 3 cups pinto beans rinsed and drained
  • 1 cup diced tomatoes
  • 1 cup onion diced
  • 1/2 cup diced green chili
  • 1 tsp chopped garlic
  • 1 TB OJ concentrate or 1/4 c orange juice
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1 TB Cilantro
  • 1 cup chicken broth


  • Slow cook 6 to 8 hrs on low or until meat is tender.
  • To cook in stock pot, bring to boil over medium heat. Reduce to low. Simmer for 45 minutes to 1 hour.
  • Garnish with sour cream and serve with whole wheat tortillas


All ingredients can be combined ahead of time and stored in a gallon size zipper freezer bag and frozen until needed. You can cook the meal from frozen in the slow cooker as well. (Adjust the cooking time.)

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