Slow Cooker Tex Mex Chicken and Beans

Tex-Mex chicken with authentic flavor is as easy as combining . It was so easy to throw it all in the crockpot along with a can of black beans in the morning.



  • 1 cup dried pinto beans, rinsed
  • One 16-ounce jar mild or medium salsa
  • 2 Tablespoons chopped canned chipotle in adobo sauce
  • 2 Tablespoons all-purpose flour
  • 1 1/2-pounds boneless, skinless chicken thighs
  • coarse salt and freshly ground black pepper
  • 1 medium red onion, chopped
  • 1 medium red bell pepper (seeds and ribs removed), chopped
  • 1/4 cup chopped fresh cilantro, for serving


  1. In a 5 to 6 quart slowcooker, stir together beans, salsa, chiles, flour and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.
  2. Cover and cook on low heat for 8 hours.
  3. Remove chicken from stew; shred into large pieces, and return to stew.
  4. Serve over brown rice, or inside flour tortillas to make tacos (not included in the nutritional information below. Garnish with cilantro and additional desired toppings.

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