Oh my goodness, let me tell you about the magic of slow cooking! There’s just something so comforting about tossing a bunch of ingredients into a slow cooker, turning it on, and letting it do all the work while your house fills with the mouthwatering aroma of Tex Mex goodness. This slow cooker Tex Mex chicken and beans is one of my all-time favorites! It’s hearty, it’s flavorful, and honestly, it’s practically effortless. I remember the first time I made this dish for my family. I was busy with all sorts of errands, but I knew I wanted something warm and satisfying for dinner. So, I just prepped it in the morning, and by the time we sat down to eat, the chicken was tender, the beans were perfectly cooked, and the flavors mingled into this delightful fiesta in a bowl. Trust me, you’re going to want to dive right into this recipe and enjoy every bite! It’s a winner for busy weeknights and lazy weekends alike!
Ingredients List
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup corn, either frozen or canned
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning (about 1 ounce)
- 1 cup chicken broth (low-sodium recommended)
- 1/2 cup onion, chopped (about 1 small onion)
- 1/2 cup bell pepper, chopped (any color you like!)
How to Prepare Slow Cooker Tex Mex Chicken and Beans
Getting this slow cooker Tex Mex chicken and beans on your table is a breeze! Just follow these straightforward steps, and you’ll be enjoying a delicious meal in no time. Let’s dive right in!
Step-by-Step Instructions
- First things first, grab your slow cooker and place the 2 pounds of boneless, skinless chicken breasts right at the bottom. This is where the magic begins!
- Next, add in the 1 can (15 oz) black beans and the 1 can (15 oz) pinto beans. Make sure you’ve drained and rinsed them first; we don’t want any extra can juice messing with those flavors!
- Now, toss in 1 cup of corn, whether it’s frozen or canned. I usually go for frozen since it adds a nice pop of sweetness!
- Open that 1 can (14.5 oz) of diced tomatoes with green chilies and pour it in. Don’t forget to get all those juicy bits! They add such a great kick!
- Chop up 1/2 cup of onion and 1/2 cup of bell pepper (I love using a mix of colors for a pretty presentation) and sprinkle them over the top.
- Now it’s time to add some flavor! Sprinkle the 1 packet of taco seasoning over everything. This is where the Tex Mex flair really comes alive!
- Pour in 1 cup of chicken broth—I often use low-sodium to keep it healthier. This will help everything cook evenly and keep it moist!
- Gently stir all the ingredients together to combine. You don’t want to break up the chicken too much at this point, just give it a nice mix.
- Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. If you’re home, peek at it after a few hours—your kitchen will smell divine!
- When the cooking time’s up, shred the chicken right in the slow cooker using two forks. It should fall apart easily, and that’s exactly what you want!
And there you have it! A delicious, hearty meal ready to be enjoyed. Just remember to serve it warm and soak up all those incredible flavors!
Nutritional Information
Here’s the estimated nutritional breakdown for one serving (about 1 cup) of this delightful slow cooker Tex Mex chicken and beans. Keep in mind, these values can vary based on specific ingredients and portions, but it gives you a good idea of what you’re enjoying!
- Calories: 350
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 600mg
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 2g
- Protein: 30g
This dish is not only hearty and satisfying but also packed with protein and fiber, making it a great choice for a wholesome meal. Enjoy knowing you’re treating your body well while indulging in those fabulous Tex Mex flavors!
Why You’ll Love This Recipe
- It’s incredibly easy to prepare—just toss everything in the slow cooker and let it do its thing!
- The flavors are absolutely mouthwatering! The combination of Tex Mex spices, tender chicken, and hearty beans creates a fiesta in every bite.
- Perfect for busy weeknights or lazy weekends; you can set it in the morning and come home to a warm, delicious meal.
- It’s packed with healthy ingredients, offering a great balance of protein, fiber, and veggies to keep you satisfied.
- Versatile and customizable! You can easily adjust the spices or add your favorite toppings, like cheese or avocado.
- This dish is great for meal prep—make a big batch and enjoy it throughout the week!
- Leftovers are just as tasty, making it a perfect candidate for lunch the next day.
Tips for Success
To make sure your slow cooker Tex Mex chicken and beans turns out just right, here are some of my favorite tips that I swear by!
- Don’t skip the rinsing: Always rinse your canned beans before adding them to the slow cooker. This helps remove excess sodium and any canning liquid that can affect the taste.
- Use fresh ingredients: Fresh onions and bell peppers will add a bit more crunch and flavor compared to frozen ones. If you have fresh, go for it!
- Adjust the spice: If you like things a bit spicier, feel free to add some cayenne pepper or diced jalapeños to the mix. You can also use a spicier taco seasoning if you want to kick it up a notch!
- Shred it well: When shredding the chicken, make sure to do it while it’s still warm. It shreds super easily when it’s fresh out of the slow cooker.
- Don’t rush the cooking: If you can, stick to the low setting for the full 6-8 hours. This helps the flavors develop more fully and keeps the chicken incredibly tender.
- Make it a complete meal: Consider adding some veggies to the mix! Chopped zucchini or carrots can add a nice touch, and you won’t even notice they’re there.
- Experiment with toppings: Don’t hesitate to get creative with your toppings! Fresh cilantro, avocado, or a squeeze of lime juice can really elevate the dish.
- Store leftovers properly: If you have any leftovers, let them cool completely before transferring to an airtight container. They can be stored in the fridge for up to 4 days, and trust me, they’re even better the next day!
With these tips in your back pocket, you’re all set to make this dish a total showstopper! Enjoy the process and the fabulous flavors!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up this slow cooker Tex Mex chicken and beans! Here are some variations that I love and think you’ll enjoy too:
- Different Beans: Swap out the black beans or pinto beans for kidney beans or chickpeas. Each type brings its own texture and flavor, so feel free to mix and match!
- Spice it Up: Want more heat? Add some diced jalapeños or a splash of hot sauce. You can also try using a spicier taco seasoning mix if you have one on hand.
- Veggie Boost: Toss in some chopped zucchini, diced carrots, or even corn for extra nutrition and color. It’s a great way to sneak in more veggies without changing the flavor too much!
- Herb Infusion: Fresh herbs like cilantro or oregano can add a lovely brightness. Just toss them in during the last hour of cooking for the best flavor.
- Sweet Twist: For a sweet-and-spicy flair, you can add a small can of diced green chilies with pineapple. It creates a surprising and delicious contrast!
- Cheesy Delight: Near the end of the cooking time, sprinkle some shredded cheese on top and let it melt before serving. Cheddar or Monterey Jack work wonderfully!
- Quinoa or Rice Base: Serve your chicken and beans over a bed of cooked quinoa or rice for a hearty and filling meal. You can even stir some into the slow cooker for added texture!
Feel free to get creative and make this dish your own! The possibilities are endless, and I can’t wait for you to find your favorite combination!
Serving Suggestions
Now that you’ve whipped up this delicious slow cooker Tex Mex chicken and beans, it’s time to think about how to serve it! Trust me, you’ll want to add a few tasty sides to elevate your meal even more. Here are some of my favorite serving suggestions:
- Warm Tortillas: Serve your Tex Mex chicken and beans with warm flour or corn tortillas. They’re perfect for scooping up all that goodness!
- Fluffy Rice: A side of fluffy white or brown rice complements the dish beautifully. It soaks up all the flavorful juices and adds a nice heartiness.
- Fresh Salad: A light salad with crisp greens, tomatoes, and avocado drizzled with lime vinaigrette adds a refreshing contrast to the hearty main dish.
- Guacamole: You can’t go wrong with a side of creamy guacamole! It brings that extra layer of flavor and richness that pairs perfectly with the spices.
- Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt on top adds a cool creaminess that balances the heat. You’ll love that contrast!
- Chips and Salsa: Serve some tortilla chips with fresh salsa or pico de gallo for a crunchy side that everyone will enjoy while they wait for the main event.
- Cheesy Quesadillas: For a fun twist, whip up some quick quesadillas filled with cheese and any leftover veggies. They’re great for dipping into the chicken and beans!
Mix and match any of these sides to create your perfect Tex Mex feast. Whatever you choose, I promise you’ll have a meal everyone will rave about!
Storage & Reheating Instructions
Alright, so you’ve made this delicious slow cooker Tex Mex chicken and beans and you’ve got some leftovers—lucky you! Storing them properly is key to keeping all those flavors intact. Here’s what I do:
- Let it Cool: First things first, let the dish cool down to room temperature before you store it. This helps prevent condensation, which can make things a bit soggy later on.
- Airtight Containers: Transfer the leftovers to airtight containers. I love using glass containers because they keep the food fresh and are easy to pop in the microwave later!
- Refrigerate: You can store the leftovers in the fridge for up to 4 days. Just make sure they’re sealed well to avoid any funky fridge smells!
- Freezing for Later: If you want to keep it longer, you can freeze the chicken and beans for up to 2 months. Just portion it out in freezer-safe containers or bags, and label them with the date.
Now, when it comes to reheating:
- Microwave: If you’re in a hurry, just pop a portion in the microwave. Heat it in 1-minute intervals, stirring in between until it’s warmed through. It’s like instant comfort food!
- Stovetop: For a more even reheat, you can warm it up on the stovetop over medium heat. Just add a splash of chicken broth or water to keep it from drying out and stir occasionally.
- Slow Cooker: If you want to keep the slow-cooking magic going, you can always toss it back in the slow cooker on low for about 1-2 hours. This way, it stays nice and moist!
And there you have it! With these simple tips, your slow cooker Tex Mex chicken and beans will stay delicious for days. Enjoy those leftovers—you’ve earned it!
Print
Comforting Slow Cooker Tex Mex Chicken and Beans for 6 Hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty slow cooker dish featuring chicken and beans with Tex Mex flavors.
Ingredients
- 2 pounds chicken breasts
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup chicken broth
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
Instructions
- Place chicken breasts in the slow cooker.
- Add black beans, pinto beans, corn, diced tomatoes, and onion.
- Sprinkle taco seasoning over the top.
- Pour chicken broth over all ingredients.
- Stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred chicken before serving.
Notes
- Serve with tortillas or over rice.
- Top with cheese, avocado, or cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: slow cooker tex mex chicken and beans, chicken, beans, tex mex