Slow Cooker Tex Mex Chicken and Beans

A delicious and easy slow cooker recipe combining tender shredded chicken, hearty beans, and bold Tex Mex spices. This comforting dish is perfect for tacos, burrito bowls, or served over rice.

Why You’ll Love This Recipe

This recipe is incredibly simple and hands-off—just combine the ingredients in the slow cooker and let it do the work. The chicken becomes juicy and flavorful as it cooks alongside the beans and spices, soaking up the Tex Mex flavors. It’s versatile, healthy, and perfect for meal prep or a cozy family dinner.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dried pinto beans (or canned, rinsed)
• Salsa (mild or medium heat)
• Canned chipotle peppers in adobo sauce
• All-purpose flour (or gluten-free alternative)
• Water
• Red onion, chopped
• Red bell pepper, chopped
• Boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• Fresh cilantro (for garnish)

directions

this recipe

1. In a 5–6 quart slow cooker, combine the drained beans, salsa, chipotle peppers, flour, 1 cup water, chopped red onion, and chopped bell pepper.
2. Cover and cook on low for 4 hours.
3. Season the chicken breasts with salt and pepper and nestle them on top of the bean mixture. Add another cup of water.
4. Continue cooking on low for an additional 4 hours, or until the chicken is fully cooked and beans are tender.
5. Remove the chicken breasts and shred them using two forks. Stir the shredded chicken back into the slow cooker.
6. Serve the mixture over brown rice, in tortillas for tacos, or in burrito bowls. Garnish with fresh cilantro and any other desired toppings like cheese, sour cream, or avocado.

Servings and timing

• Servings: About 4
• Prep time: 15 minutes (plus optional soaking time for dried beans)
• Cook time: 8 hours
• Total time: Approximately 8 hours 15 minutes

Variations

• Use canned beans to reduce cooking time—add them in the last hour and reduce added water.
• Substitute black beans or cannellini beans for variety.
• Adjust the heat by adding more or fewer chipotle peppers.
• Add frozen corn or diced tomatoes in the last hour of cooking.
• Use chicken thighs instead of breasts for richer flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze portions in freezer-safe bags for up to 3 months. Thaw overnight before reheating.
Reheat gently on the stovetop or in the microwave, stirring occasionally.

FAQs

Can I use canned beans instead of dried?

Yes, rinse canned beans and add them during the last hour of cooking. Adjust the water accordingly.

How do I make this recipe gluten-free?

Replace all-purpose flour with gluten-free flour or cornstarch.

Can I use frozen chicken?

Yes, increase cooking time by about 30 minutes and ensure chicken reaches 165°F internally.

How spicy is this dish?

Moderately spicy; adjust the amount of chipotle peppers to your preference.

Can I prepare the ingredients the night before?

Yes, combine the beans, salsa, spices, and vegetables in the slow cooker insert and refrigerate overnight. Add chicken and water before cooking.

Can I add other vegetables?

Absolutely. Bell peppers, zucchini, and corn all work well.

Is this recipe suitable for Instant Pot?

Yes, cook on the stew or meat setting for about 25 minutes with natural pressure release.

How should I serve this dish?

It’s great over rice, in tacos, or as a filling for burrito bowls.

Can I make this recipe vegetarian?

Omit the chicken and add extra beans or vegetables for a vegetarian version.

Is this recipe freezer-friendly?

Yes, it freezes well and reheats nicely.

Conclusion

Slow Cooker Tex Mex Chicken and Beans is a flavorful, comforting, and easy meal that fits perfectly into busy schedules. With minimal prep and maximum taste, it’s a go-to recipe for satisfying Tex Mex cravings any day of the week.

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