Slow Cooker Tex Mex Chicken and Beans

This is great comfort food for a Sunday dinner: Slow Cooker Tex Mex Chicken and Beans.

Slow Cooker Tex Mex Chicken and Beans

This is such an easy-to-make, comfort food meal. It’s perfect for a cold winter day. Spend 15 minutes in the morning getting the beans going in the slow cooker, add the chicken a little later and you’re all set for a delicious dinner. This chicken can be served different ways, but we like to use it in tacos!

🛒Ingredients needed:

• dried pinto beans
• salsa
• canned chipotle in adobo sauce
• flour
• onion and bell pepper
• course salt & freshly ground black pepper
• boneless, skinless chicken
• cilantro

✏️How to make Slow Cooker Tex Mex Chicken and Beans:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

1. In a 5 to 6 quart slow cooker, stir together drained beans, salsa, chiles, flour, 1 cup water, onion and bell pepper.
2. Cover and cook on low heat for 4 hours. Season chicken generously with salt and pepper; arrange on top of bean mixture, add another cup of water, and cook on low heat for 4 more hours.
3. Shred chicken, and stir.
4. Serve over brown rice, or inside flour tortillas to make tacos (not included in the nutritional). Garnish with cilantro and additional desired toppings.

➡️Recipe 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.
• You can also play with the amounts of chipotle in adobo, bell peppers and onions, depending on your individual tastes.
• If you are preparing this recipe as gluten free, use a GF flour substitute or another thickening option instead of the all-purpose flour.

✔️What to do with Slow Cooker Tex Mex Chicken and Beans:

• Whether you’re serving this as tacos or over rice, add your favorite fixings like cheese, sour cream, tomatoes, guacamole and fresh cilantro.
• If you have a neighbor or friend who’s needing a little help, take this with all the fixings for tacos. It will be appreciated!
• IF you have any leftovers, store them in the refrigerator and enjoy for lunch the next day.

❤️Why I love this recipe:

1. All day the house just smells divine.
2. I love that this chicken makes a deliciously different filling for tacos. The beans and the slow cooking really amp up the flavor of chicken tacos.
3. My family loves this chicken and that’s always a win!

Tex Mex recipes you might enjoy:

• Tex Mex Chicken Bake 
• Tex Mex Layered Salad 
• Tex Mex Chicken Taco Soup 
• Tex Mex Black Eyed Pea Casserole 

If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

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5 from 2 votes

Slow Cooker Tex Mex Chicken and Beans

Here's a simple chicken and bean recipe that's great wrapped in tortillas or served over rice.

Recipe Details

Prep Time: 15 minutes mins

Cook Time: 8 hours hrs

Soaking Time: 2 hours hrs

Total Time: 10 hours hrs 15 minutes mins

Course: Main Course

Cuisine: American

Keyword: chicken, pinto beans, slow cooker

Servings: 4 servings

Calories: 440kcal

Author: RecipeGirl.com (adapted from Everyday Food )

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Ingredients

• 1 cup dried pinto beans, rinsed and soaked in water for at least a couple of hours
• One 16 ounce jar mild or medium salsa
• 2 tablespoons chopped canned chipotle in adobo sauce
• 2 tablespoons all purpose flour
• 1 medium red onion, chopped
• 1 medium red bell pepper, seeds and ribs removed, chopped
• coarse salt and freshly ground black pepper
• 1½ pounds boneless, skinless chicken
• ¼ cup chopped fresh cilantro, for serving

Instructions

1. In a 5 to 6 quart slow cooker, stir together drained beans, salsa, chiles, flour, 1 cup water, onion and bell pepper.
2. Cover and cook on low heat for 4 hours. Season chicken generously with salt and pepper; arrange on top of bean mixture, add another cup of water, and cook on low heat for 4 more hours.
3. Shred chicken, and stir.
4. Serve over brown rice, or inside flour tortillas to make tacos (not included in the nutritional). Garnish with cilantro and additional desired toppings.

Notes

• 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.

Nutrition

Serving: 1serving, Calories: 440kcal, Carbohydrates: 46g, Protein: 46g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 162mg, Sodium: 1290mg, Potassium: 1494mg, Fiber: 11g, Sugar: 8g, Vitamin A: 1960IU, Vitamin C: 46mg, Calcium: 111mg, Iron: 5mg