Slow Cooker Tex Mex Chicken and Beans

This dish is gluten-free adaptable- please see tips below the recipe…

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Slow Cooker Tex Mex Chicken & Beans

Yield: 4 servings (4 pancakes)

Prep Time: 15 min

Cook Time: 8 hrs

One of the first crockpot recipes I found that is worth repeating...

Ingredients:

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 reduced-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

Directions:

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. Garnish with sour cream and cilantro.

Tips:

*You may also use 1 to 2 cans of pinto beans, rinsed in place of the dried beans. Leave out the water in the recipe if you use canned beans. Don't add canned beans until the last hour of cooking.
*If you are preparing this recipe as gluten free, use a GF flour substitute or another thickening option instead of the all-purpose flour.

Nutritional Information per serving (without rice or tortillas):
Serving size: 1/4th of the recipe
Calories per serving: 278
Fat per serving: 3.3g
Saturated Fat per serving: 1.5g
Sugar per serving: 7.5g
Fiber per serving: 11g
Protein per serving: 17g
Cholesterol per serving: 19mg
Carbohydrates per serving: 47g

WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 6.5

Source: RecipeGirl.com (Adapted from Everyday Food )

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7 Responses to “Slow Cooker Tex Mex Chicken and Beans”

  1. 1

    janine — April 29, 2009 @ 6:34 AM

    how much is a serving? \

  2. 2

    RecipeGirl — April 29, 2009 @ 7:45 AM

    Janine- sorry I don’t have an exact measurement, but if you divide the end product into four, that’s a serving size!

  3. 3

    Rhonda — September 23, 2012 @ 5:04 PM

    Hi! Can’t wait to try this recipe.
    Do the beans have to be soaked at all first? Or just sorted and rinsed? Sorry if the answer is obvious, I’m just learning how to work with dried beans!

    Thanks!

  4. 4

    Lori Lange — September 25, 2012 @ 11:06 AM

    It’s okay- just follow the recipe as written. Rinsed, and not soaked. Good luck!

  5. 5

    Janine — January 27, 2013 @ 2:40 PM

    I have a question. . When I used Weight Watchers to build this recipe I am no where near the same amount of points plus as you are. How did you calculate?

  6. 6

    Lori Lange — January 27, 2013 @ 3:00 PM

    Gosh, it was so long ago that I calculated that one that I’m not certain… but I believe it was through the Living Cookbook program. Are you getting more points or fewer points with your calculations?

  7. 7

    Sammie Ottmers — April 5, 2013 @ 11:29 AM

    I calculated the recipe (without the sour cream) and get 36 pts for the entire recipe. That would be 9 points for 1/4 but 1/4 of this recipe is a huge serving. Next time I make it I’m going to measure it in cups and calculate the points per cup. It is an excellent dish…my husband loved it and added cheese on top (I bypassed the cheese to save points for a glass of wine). Thanks for sharing all these great recipes. I’ve really just discovered them!