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Slow-Cooked Tex-Mex Chicken and Beans Recipe

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This recipe for Slow-Cooked Tex-Mex Chicken and Beans is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can pinto beans, rinsed
1 jar (1 ½ cups) salsa
1 ½ pounds boneless, skinless chicken breasts
2 tablespoons flour
Coarse salt and ground pepper
1 medium red onion, chopped
1 can corn
1 red bell pepper (ribs and seeds removed), chopped
1/4 cup sour cream, for serving
1/4 cup chopped fresh cilantro, for serving
Directions:
Directions:
In a 5- to 6-quart slow cooker, stir together beans, salsa, and flour. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken (optional). Cover and cook on low heat for 4-5 hours. (Do not open lid or stir).

Remove chicken from stew; shred into large pieces and return to stew. Serve over rice, 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 ounces each) pinto beans, drained and rinsed, for dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven, and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.
Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list.

 

 

 

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