1	cup	dried pinto beans
2	lbs.	cut-up frying chicken, skin removed
1	cup	Green Giant Niblets frozen corn
1	cup	Old El Paso Salsa
1	can	ready to serve chicken broth (141/2 oz.)
1	can	Old El Paso chopped green chilies (41/2 oz.)
1	tsp.	cumin
2	Tbsp.	chopped fresh cilantro

Place beans in a medium bowl; add enough water to cover. Let stand overnight to soak.

Drain beans; discard water. Place beans and all remaining ingredients (except cilantro) in a 31/2 to 4 quart Crockery Pot; mix well.

Cover; cook on low setting for 10 to 12 hours.

To serve: remove chicken from slow cooker with slotted spoon. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to slow cooker. Add cilantro; mix well.

Serve immediately.