Slow-Cooked Tex-Mex Chicken & Beans

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“This is a recipe I found in the Seattle P-I newspaper. I thought it looked yummy so am posting it here so as to not lose it. There is a slow-cooker and an oven method. Cooking time will vary depending on cooking method used.”

Ingredients Nutrition


  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 350°.
  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.

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