Slow Cooker Tex Mex Chicken and Beans

Comfort food for a Sunday dinner:  Slow Cooker Tex Mex Chicken and Beans

Slow Cooker Tex Mex Chicken and Beans recipe from

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 8 hours

Slow Cooker Tex Mex Chicken and Beans

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


  • 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 chopped fresh cilantro, for serving


  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 (not included in the nutritional information below. Garnish with cilantro and additional desired toppings.


  • 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 278, Fat 3.3g, Saturated Fat 1.5g, Sugar 7.5g, Fiber 11g, Protein 17g, Cholesterol 19mg, Carbohydrates 47g
  • Weight Watchers POINTS per serving: Freestyle SmartPoints: 4, (ZERO points if you use chicken breasts), SmartPoints: 9, Points Plus Program: 7, Old Points Program: 6.5
SOURCE: (Adapted from Everyday Food )

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

  1. postedApr 29, 2009 6:34 AM

    how much is a serving? \

    • postedApr 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!

  2. postedSep 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!


    • postedSep 25, 2012 11:06 AM

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

  3. postedJan 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?

    • postedJan 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?

  4. postedApr 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!

  5. postedJan 26, 2015 5:39 PM

    Hi Lori,
    Are the chicken thighs cut before placed in the slow cooker?

    • postedJan 27, 2015 9:26 PM

      no need to cut

  6. postedAug 15, 2017 12:23 PM

    Hello! Can lentils be used in place of beans?

    • postedAug 18, 2017 1:28 PM

      I have not tried using lentils, so I’m not sure!

  7. postedAug 25, 2017 11:55 AM

    I tried it with lentils. It was good 🙂

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