How To Make Slow-Cooked Tex-Mex Chicken and Beans
Chicken and beans are seasoned with salsa and chipotle then slow-cooked to tender perfection in this very comforting one-pot recipe.
Preparation: 15 minutes
Cooking: 3 hours 45 minutes
Total: 4 hours
Serves:
Ingredients
- 1cuppinto beans,dried
- 1½cupssalsa,(1 jar), mild or medium
- 2tbspchipotle chiles in adobo sauce,chopped, canned
- 2tbspall-purpose flour
- 1½lbschicken thighs,(about 8), boneless, skinless
- coarse salt and ground pepper
- 1medium red onion
- 1red bell pepper,ribs and seeds removed
- ¼cupsour cream,reduced-fat
- ¼cupfresh cilantro,chopped
Instructions
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In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup of water.
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Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.
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Cover and cook on Low heat for 8 hours. Do not open lid or stir.
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Remove the chicken from the stew, then shred into large pieces and return to stew.
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Serve topped with sour cream and cilantro.
Nutrition
- Calories: 638.90kcal
- Fat: 32.07g
- Saturated Fat: 9.54g
- Trans Fat: 0.14g
- Monounsaturated Fat: 12.69g
- Polyunsaturated Fat: 6.39g
- Carbohydrates: 46.13g
- Fiber: 10.83g
- Sugar: 7.96g
- Protein: 41.47g
- Cholesterol: 174.17mg
- Sodium: 926.14mg
- Calcium: 127.14mg
- Potassium: 1460.52mg
- Iron: 4.57mg
- Vitamin A: 140.47µg
- Vitamin C: 52.05mg
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