Slow-Cooked Tex-Mex Chicken and Beans Recipe

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



  • 1cuppinto beans,dried
  • cupssalsa,(1 jar), mild or medium
  • 2tbspchipotle chiles in adobo sauce,chopped, canned
  • 2tbspall-purpose flour
  • lbschicken 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


  1. In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup of water.

  2. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.

  3. Cover and cook on Low heat for 8 hours. Do not open lid or stir.

  4. Remove the chicken from the stew, then shred into large pieces and return to stew.

  5. Serve topped with sour cream and cilantro.


  • 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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