• 2 c. dried pinto beans
  • 2 cans cream of mushroom soup
  • 2 lbs. chuck roast
  • 1 can rotel
  • 1 small can chopped green chilies
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • ½ tsp oregano

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  1. Spray slow cooker with Pam, or use a slow cooker liner.
  2. Put dried beans in slow cooker and cover with water.
  3. Add soup, roast, other can of soup, rotel tomatoes, chilies and spices.
  4. Cover. Cook on Low for 16-20 hours (I cook over night or all day and it is fine) Optional: Can add a few potatoes and carrots.
  5. Pull meat apart with fork.
  6. Let cook to thicken.

Note: Serve with flour tortillas or over rice!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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