Slow-Cooked Tex-Mex Chicken & Beans Recipe

Name: Slow-Cooked Tex-Mex Chicken & Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried pinto bean, rinsed; 1 1/2 cups salsa (use your favorite); 2 tablespoons chopped chipotle chiles in adobo; 2 tablespoons all-purpose flour; 1 cup water; 1 1/2 lbs boneless skinless chicken thighs; 1 medium red onion, chopped; 1 red bell pepper, seeded & chopped; salt & pepper; 1/4 cup sour cream, for serving; 1/4 cup chopped fresh cilantro, for serving

Servings: persons

1 cup dried pinto bean, rinsed
1 1/2 cups salsa (use your favorite)
2 tablespoons chopped chipotle chiles in adobo
2 tablespoons all-purpose flour
1 cup water
1 1/2 lbs boneless skinless chicken thighs
1 medium red onion, chopped
1 red bell pepper, seeded & chopped
salt & pepper
1/4 cup sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

1
In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
2
Season chicken with salt and pepper; arrange on tope of bean mixture.
3
Scatter onion and bell pepper on top of chicken.
4
Cover and cook on low heat for 8 hours (do not open lid or stir).
5
Remove chicken from stew; shred into large pieces and return to stew.
6
Serve topped with sour cream and cilantro.
7
Oven Method:.
8
Preheat oven to 350u00b0.
9
Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 oz each) pinto beans, drained and rinsed, for the dried beans, and increasing the water to 2 cups.
10
Cover pot and bring to a simmer on stove top.
11
Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
12
Proceed with step 3.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dried pinto bean, rinsed, 1 1/2 cups salsa (use your favorite), 2 tablespoons chopped chipotle chiles in adobo, 2 tablespoons all-purpose flour, and more.

Yes, Slow-Cooked Tex-Mex Chicken & Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Tex-Mex Chicken & Beans

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