Name: Slow-Cooked Tex-Mex Chicken and Beans Recipe
Prep time: 15 min
Cook time: 3 h 45 min
Total time: 4 h
Yield: 4
Cuisine: American
Ingredients: 1 cup pinto beans; 1 jar mild or medium salsa; 2 tbsp chipotle chiles in adobo sauce; 2 tbsp all-purpose flour; 1½ lbs chicken thighs; coarse salt and ground pepper; 1 medium red onion; 1 red bell pepper; ¼ cup sour cream; ¼ cup fresh cilantro

Photos of Slow-Cooked Tex-Mex Chicken and Beans Recipe

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

In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup of water.
Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.
Cover and cook on Low heat for 8 hours. Do not open lid or stir.
Remove the chicken from the stew, then shred into large pieces and return to stew.
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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