Slow Cooker Recipes: Tex-Mex Chicken & Beans

Here is another slow cooker recipe!  This is a Mexican-style chicken and beans recipe.  There is a little heat from the chipotle peppers in adobo sauce and you can add extra spice or reduce the spice depending on what type of salsa you use.

I made a few adjustments when I prepared this yesterday.  I used 1 red bell pepper and 1 yellow bell pepper.  I also used two cans of pinto beans, rinsed and drained.  The beans were probably a little too soft but I didn’t have dried beans on hand.  I also only used 6 chicken thighs because that is what I had in the fridge.  I have made the recipe before and it is less soupy than it appears in the photo when you use the 8 thighs.

Enjoy this dish with rice or some warmed tortillas!

Slow-Cooked Tex-Mex Chicken & Beans
Everyday Food

  • 1 cup dried pinto beans, rinsed
  • 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce
  • 2 tablespoons all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • Coarse salt and ground pepper
  • 1 medium red onion, chopped
  • 1 red bell pepper (ribs and seeds removed), chopped
  • 1/4 cup reduced-fat sour cream, for serving
  • 1/4 cup chopped fresh cilantro, for serving
In a 5- to 6-quart slow cooker, 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.
Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

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