Best Marthas Slow Cooker Tex Mex Chicken And Beans Recipes

Slow-Cooker Tex-Mex Chicken image

Provided by Vino Girl

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
0.5 (1 1/4 ounce) package taco seasoning mix (TACO BELL HOME ORIGINALS Taco Seasoning Mix)
2 tablespoons flour
1 red pepper, cut into 1-inch-wide strips
1 green pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa (TACO BELL HOME ORIGINALS Thick 'N Chunky)
1 cup shredded mexican cheese (KRAFT Mexican Style Shredded Four Cheese)

Steps:

Slow-Cooked Tex-Mex Chicken & Beans image

Provided by Kater

Categories Stew

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
Season chicken with salt and pepper; arrange on tope of bean mixture.
Scatter onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours (do not open lid or stir).
Remove chicken from stew; shred into large pieces and return to stew.
Serve topped with sour cream and cilantro.
Oven Method:.
Preheat oven to 350°.
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.
Cover pot and bring to a simmer on stove top.
Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
Proceed with step 3.