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Slow Cooker Tex Mex Chicken and Beans

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 4 hours on HIGH or 6 hours on LOW
  • Total Time: 4 h 15 m (HIGH) or 6 h 15 m (LOW)
  • Yield: 6–8 servings 1x
  • Category: Main Dish / Crock‑Pot
  • Method: Slow Cooking
  • Cuisine: Tex‑Mex
  • Diet: Low Fat

Description

Comforting and flavorful slow‑cooked chicken with Tex‑Mex spices, black beans, and hearty vegetables—perfect for tacos, burritos, or served over rice.

Ingredients

Units Scale
  • 1 1/2 lb (about 680 g) boneless, skinless chicken breasts or thighs
  • 1 (15 oz/425 g) can black beans, drained and rinsed
  • 1 (15 oz/425 g) can pinto beans, drained and rinsed
  • 1 (15 oz/425 g) can diced tomatoes with green chiles (e.g. Rotel)
  • 1 small onion, diced (about 1 cup)
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup chicken broth
  • 2 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • Salt and pepper, to taste
  • Optional toppings: chopped cilantro, lime wedges, sliced avocado, shredded cheese, sour cream

Instructions

  1. Spray the slow cooker with nonstick spray.
  2. Place the chicken breasts or thighs in the base of the cooker.
  3. Add black beans, pinto beans, diced tomatoes with chiles, onion, bell pepper, garlic, corn, chicken broth, and tomato paste.
  4. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the mixture.
  5. Gently stir to distribute spices and ingredients around the chicken.
  6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and easily shreddable.
  7. Remove the chicken, shred it with two forks, and return the shredded chicken to the slow cooker. Stir to combine and heat through for an additional 10 minutes.
  8. Serve warm over rice, in tortillas for tacos or burritos, or as a hearty bowl meal.
  9. Garnish with cilantro, lime wedges, avocado, cheese, or sour cream as desired.

Notes

  • Use chicken thighs for richer flavor and juicier texture.
  • To make spicy, add a diced jalapeño or a pinch of cayenne pepper.
  • For lower sodium, use no‑salt‑added beans and broth, and omit added salt.
  • Leftovers taste great next day and freeze well for up to 3 months.
  • Can substitute rotisserie chicken—add it during the last hour of cooking.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 6 g
  • Sodium: 480 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 9 g
  • Protein: 26 g
  • Cholesterol: 75 mg

Find it online: https://recipe.ukfinda.com/slow-cooker-tex-mex-chicken-and-beans/