Southwestern Chicken and Bean Stew

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

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.

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Serve immediately.