Slow Cooker Tex Mex Chicken and Beans

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

Slow Cooker Tex Mex Chicken and Beans recipe from

We like to eat these as tacos!

Slow Cooker Tex Mex Chicken and Beans recipe from

Pinto beans are cooked slow with salsa, chipotle peppers and veggies.  Chicken is added in halfway through the slow cooking process.  It shreds up nicely when done, and then you can spoon into tortillas for tacos.  Or you can also serve it over rice.

Add your favorite fixings like cheese, sour cream, tomatoes, guacamole and fresh cilantro.

Slow Cooker Tex Mex Chicken and Beans recipe from

Slow Cooker Tex Mex Chicken and Beans

One of the first crockpot recipes I found that is worth repeating...
Yield: 4 servings

Prep Time:15 minutes

Cook Time:8 hours

  • 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
  • 1 1/2-pounds boneless, skinless chicken
  • 1/4 cup chopped fresh cilantro, for serving
  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 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.
  • Weight Watchers POINTS per serving: Freestyle SmartPoints: 0
SOURCE: (Adapted from Everyday Food )

Here are a few more Tex Mex recipes you might enjoy:

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  • Megan wrote:

    I tried it with lentils. It was good 🙂

  • Megan wrote:

    Hello! Can lentils be used in place of beans?

    • Lori Lange wrote:

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

  • Elizabeth wrote:

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

    • Lori Lange wrote:

      no need to cut

  • Sammie Ottmers wrote:

    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!

  • Janine wrote:

    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?

    • Lori Lange wrote:

      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?

  • Rhonda wrote:

    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!


    • Lori Lange wrote:

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

  • janine wrote:

    how much is a serving? \

    • RecipeGirl wrote:

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