Slow Cooker Tex Mex Chicken And Beans Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 8 hrs 15 mins Servings: 4 tex mex beans

Ingredients Ingredient Checklist 1 cup dried pinto beans, rinsed 1 jar (11 ounces) mild or medium salsa (1 1/2 cups) 2 tablespoons chopped chipotle chiles in adobo sauce 2 tablespoons unbleached all-purpose flour 1 1/2 pounds boneless, skinless chicken thighs (about 8) Kosher salt and freshly ground pepper 1 red onion, chopped 1 red bell pepper, chopped Sour cream, finely chopped jalapeno, hot sauce, and tortilla strips or chips, for serving

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 8 hrs 15 mins Servings: 4 tex mex beans

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 8 hrs 15 mins Servings: 4

Recipe Summary

prep: 15 mins total: 8 hrs 15 mins

Servings: 4

prep: 15 mins

total: 8 hrs 15 mins

prep:

15 mins

total:

8 hrs 15 mins

Servings: 4

4

tex mex beans

tex mex beans

Ingredients

Ingredients

• 1 cup dried pinto beans, rinsed 1 jar (11 ounces) mild or medium salsa (1 1/2 cups) 2 tablespoons chopped chipotle chiles in adobo sauce 2 tablespoons unbleached all-purpose flour 1 1/2 pounds boneless, skinless chicken thighs (about 8) Kosher salt and freshly ground pepper 1 red onion, chopped 1 red bell pepper, chopped Sour cream, finely chopped jalapeno, hot sauce, and tortilla strips or chips, for serving

Directions

Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)

Preheat a 5- to 6-quart slow cooker.

Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).

Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.

Reviews (65)

 Add Rating & Review     272 Ratings   5 star values:        77    4 star values:        106    3 star values:        56    2 star values:        24    1 star values:        9        

Load More Reviews

Reviews (65)

Add Rating & Review     272 Ratings   5 star values:        77    4 star values:        106    3 star values:        56    2 star values:        24    1 star values:        9       

Add Rating & Review

272 Ratings 5 star values: 77 4 star values: 106 3 star values: 56 2 star values: 24 1 star values: 9

272 Ratings 5 star values: 77 4 star values: 106 3 star values: 56 2 star values: 24 1 star values: 9

272 Ratings 5 star values: 77 4 star values: 106 3 star values: 56 2 star values: 24 1 star values: 9

• 5 star values: 77 4 star values: 106 3 star values: 56 2 star values: 24 1 star values: 9

  Martha Stewart Member     Rating: Unrated       04/08/2017   I don't understand why you use twice the amount of water for the canned beans versus dried beans. Seems like it would be the other way where you use more water for dried beans. Am I missing something?  
  
  Martha Stewart Member     Rating: Unrated       02/02/2016   This is really, really good. Once cooked, I took the chicken off the bone and added a T arrow root to make it a little thicker, and served it over rice. Next time I make it, I think I'll brown the chicken first, for appearance.  
  
  Martha Stewart Member     Rating: Unrated       10/04/2015   I like this recipe. Made it once with pinto beans and once with canned white kidney beans. I preferred the canned beans. Tomorrow I make it with canned black beans because that's what I have on hand, and I don't feel like running to the grocery store.  
  
  Martha Stewart Member     Rating: Unrated       05/03/2015   I loved this recipe but I always used the oven variation method that was provided, and I prefer to do it that way in the future. However, that variation seems to have been removed from the recipe. I cannot remember how many cans of beans, how much more liquid was required (I know it was more) and the oven temperature and cooking time. Does anybody have a printed version that could give me the answers?  
  
  Martha Stewart Member     Rating: 4 stars       12/08/2014   We liked this. I soaked the beans the night before, but I don't know that I had to do that. It turned out fine that way. Be careful with the adobo chilis. Add too much, or don't rinse and take the seeds out and your dish could end up too hot. I served it with rice, queso blanco and sour cream. Leftovers were had today with tortillas. Super easy to make, very economical, and tasty.  
  
  Martha Stewart Member     Rating: Unrated       11/05/2014   This is great but you need to soak the beans overnight. I used chicken thighs with the skin and bone and removed them when I shredded the meat.  
  
  Martha Stewart Member     Rating: 5 stars       10/03/2013   This turned out excellent. I used only and exactly the ingredients listed (doubled for my large family). One review suggested the beans be cooked on high heat because they weren't pre-soaked. I never opened the lid or stirred the pot. I let it cook for 8 hours and pulled the chicken out. The chicken was so moist. I tasted the beans to see how done they were and some still had a bite to them while others were fully cooked. I fixed this by stirring the beans and cooking for 20 more minutes.  
  
  Martha Stewart Member     Rating: Unrated       04/08/2013   I feel as though there is an error in how the recipe is written. 8 hours on low doesn't always cook dried beans enough. I would suggest soaking your beans overnight and cooking 8 hours. Or cook un-soaked beans for 6 hours on high. I'm surprised the recipe doesn't suggest pre-soaking the beans. Other than that the dish is fabulous, good over rice, in tacos, or in burritos as well. I added a palm full of cumin and chili powder to mine. Recipe doubles easily for a crowd or lots of leftovers!  
  
  Martha Stewart Member     Rating: Unrated       03/30/2013   Great flavour and spicy stew!! I like a little more veggie in my meals so mixed in potatoes and carrots with the salsa and beans - delicious. I also used canned pinto beans rather than dried. Works just as well if not better. Thanks Martha, another reliable recipe to add to my slow cooker menu.  
  
  Martha Stewart Member     Rating: Unrated       01/03/2012   My family loved this recipe and asked me to add it to my list of recipes to make again...and again...and again. I'm not a "slow cooker" so I did the oven variation. It was so easy and so delicious I'm telling my family and friends to try it.  
  
  Martha Stewart Member     Rating: Unrated       09/26/2011   This came out great. Lots of flavor, a good amount of spice, and the chicken came out tender cooked this way. This is good over rice.  
  
  Martha Stewart Member     Rating: Unrated       05/27/2011   This was delicious and SO easy. I love a good "throw it all in the pot and let it cook all day" meal. And this fits the bill. I liked that you didn't have to soak the beans first either. I was skeptical about that, but they were tender. One thing to remember- the heat of chipotle in adobo can sneak up on you. So you may want to go light on your first time making it and see how much you can take. I do love the smokey flavor it adds to the stew.  
  
  Martha Stewart Member     Rating: Unrated       02/15/2011   I have been making this recipe since it appeared a couple of years ago in Everyday Food Magazine. I use canned beans and use the oven method in the "Helpful Hint" above. I also use chicken broth. I use skinless/boneless chicken thighs and trim all the fat from them. Sometimes I omit the chiles in Adobo, as my husband doesn't like food that is too spicy but I use a good medium spicy salsa. This freezes well, too.  
  
  Martha Stewart Member     Rating: Unrated       01/27/2011   This was so easy to make and delicious. I didn't soak the beans and it came out perfect after 8 hrs. Kids loved this and asked for it in their lunch boxes. Now that's a winner.  
  
  Martha Stewart Member     Rating: Unrated       01/25/2011   This is a great meal with burrito leftovers. You MUST soak the beans the night before and use chicken broth if you have it.  
  
  Martha Stewart Member     Rating: Unrated       01/16/2011   We love this recipe.We serve it with lime tortilla chips. Yum!  
  
  Martha Stewart Member     Rating: Unrated       01/08/2011   Does anybody know if this can be made in a pressure cooker? If so, how long, etc? I have made this in the crock pot and it was very good!  
  
  Martha Stewart Member     Rating: Unrated       12/17/2010   The first time this was burned and we had to throw it out. This time the beans are still not cooked and have been cooking for almost 10 hours. The recipe did not say to soak the beans. Is it missing a step? I am doubtful of making this again.  
  
  Martha Stewart Member     Rating: Unrated       07/20/2010   This was SO good! The beans definitely need to be soaked overnight. They were pretty crunchy but my husband and I still loved it. Next time I will only use 1 T of chipotle chiles. Can't wait to make this again!  
  
  Martha Stewart Member     Rating: Unrated       05/29/2010   this is definitely a good recipe. my husband loves it. the key is to soak the beans in water the night before. that way they cook properly in the crock pot.  
  
  Martha Stewart Member     Rating: Unrated       05/12/2010   this is fantastic! I used canned beans instead of dry and omitted the water. FYI GOYA makes the chilies this recipe calls for - they come in a very small can. I used 10 thighs because Costco sells them in packs that hold five thighs each.  
  
  Martha Stewart Member     Rating: Unrated       04/21/2010   My family has made this a weekly staple. Some times we add a can of corn and we always make rice to serve it with. The next day we eat it in whole wheat tortillas or on top of a arugula. I wish I have more easy, low fat recipes like this one.  
  
  Martha Stewart Member     Rating: Unrated       01/19/2010   hi, would love to make this but have never heard of chipotle chiles, is this similar to anything as haven't even seen these in the shops here. Thanks  
  
  Martha Stewart Member     Rating: Unrated       12/24/2009   This was great! I made it for company and everyone loved it. I used chicken broth and soaked my beans over night...  
  
  Martha Stewart Member     Rating: Unrated       12/05/2009   this was fantastic.... a true keeper... try it  
  
  Martha Stewart Member     Rating: Unrated       12/05/2009   this was really good, but precook your beans! i had mine on high for almost 11 hours and the beans were still crunchy. next time (and there will be a next time) i'll precook 'em.  
  
  Martha Stewart Member     Rating: Unrated       11/15/2009   My entree is in the crock cooking. I read all reviews and I cooked my beans first. The flavors seem to work well together, I cannot wait to try it and follow up with my comment.  
  
  Martha Stewart Member     Rating: Unrated       11/10/2009   We loved this! I made a couple of substitutions--a can of Rotel instead of the salsa and chicken broth instead of water. Was delicious and spicy, I added a bit of cheese with the sour cream when I served it. I will absolutely make again.  
  
  Martha Stewart Member     Rating: Unrated       03/17/2009   This is one of the best slow cooker recipies I've made! First time I followed recipe except cooked it for 8 hours on low (my slow cooker only cooks on high for 6 hours). I had to throw it out it was so burned. The next time I used a can of chicken broth instead of water (so about 1 1/2 cups), about 1 1/2 cups of salsa, 3 T. flour, and green chiles instead of chiptole (entire small can). Cooked for 8 hours again and it turned out GREAT! Served with flour tortillas. Yum.  
  
  Martha Stewart Member     Rating: Unrated       02/13/2009   It would be fabulous if nutritional facts could be included with this and other recipes on marthastewart.com. I've made this stew and it's so good but I'm on Weight Watchers now so need to know how much it's going to cost me if I make it again. Can anyone help me?  
  
  Martha Stewart Member     Rating: Unrated       01/29/2009   Made this last night - put it over rice - great dinner with a side of mexicorn! Can't find the chiles' in adobo around here - used plain chiles - worked fine! Definately a keeper recipe!  
  
  Martha Stewart Member     Rating: Unrated       01/28/2009   This was great! I used chicken breast instead of thighs because we prefer the white meat. Otherwise I followed the recipe as written and it worked perfectly. @carolc902 - I keep extra chilis in adobo in airtight container in the fridge and they last forever.  
  
  Martha Stewart Member     Rating: Unrated       01/25/2009   My guys absolutely love this! Easy, healthy and delicious. I remove as much fat as possible from the thighs before I place them in the pot.  
  
  Martha Stewart Member     Rating: Unrated       01/25/2009   I am going to soak my beans before I cook them so that they will cook a little faster. And, do you think you could use boneless chicken breasts instead of thighs?  
  
  Martha Stewart Member     Rating: Unrated       01/21/2009   Haas a great flavor but had to cook for over 10 hours for the beans to fully cook. Will cook on high for 8 hours in the future.  
  
  Martha Stewart Member     Rating: Unrated       01/08/2009   This is very good. A little spicy depending on how many chiles you use, but we like spicy. Very simple to prepare. I have served it alone and over rice.  
  
  Martha Stewart Member     Rating: Unrated       01/07/2009   My husband and I had this for dinner tonight and it was fabulous. I served it over rice. Easy  
  
  Martha Stewart Member     Rating: Unrated       01/07/2009   When I made this, I didn't have any chicken thighs, so I cut some pork loin into large cubes and used that instead. Try it! It was great!  
  
  Martha Stewart Member     Rating: Unrated       12/29/2008   For such a simple recipe this is surprisingly full of flavor. Very hearty.  
  
  Martha Stewart Member     Rating: Unrated       12/19/2008   Very good! I left out the red pepper and the onion but added extra salsa. I soaked the beans overnight and added baking soda to make certain they were soft. I'm not sure the canned beans would hold up for that long on the high setting. I served this dish over tortilla chips with cheese on top, but I think it would be good in flour tortillas or as chicken tacos.  
  
  Martha Stewart Member     Rating: Unrated       12/15/2008   Has anyone made this using the high setting on the crock pot and canned beans?  
  
  Martha Stewart Member     Rating: Unrated       12/02/2008   Did you really get this recipe to work?! I thought it needed more beans with all that chicken so I added a couple more cups with the extra water for them. I waited a few hours to put the chicken in because I was using boneless breasts. The beans are soaking up the water like mad and I have had to add water twice. Even though I added more beans, I did add the water to compensate. It smells good but if I just went by the recipe I don't know WHAT I'd end up with!  
  
  Martha Stewart Member     Rating: Unrated       11/05/2008   Yes, you can save the chipotle peppers by freezing them. Just put them in an ice-cube tray to make small portions and then put into a freezer bag/container for your next recipe. (You can skip the ice-cube tray step.) Just don't forget they're in the freezer, like I do...  
  
  Martha Stewart Member     Rating: Unrated       11/05/2008   How can I save the rest of the chipotle peppers and sauce from the can? Each recipe doesn't use much, and I hate to throw them away. Can they be frozen?  
  
  Martha Stewart Member     Rating: Unrated       10/21/2008   The amount of flour is now correct: 2 tablespoons all-purpose flour.  
  
  Martha Stewart Member     Rating: Unrated       10/19/2008   Follow the suggestion in the commentary and use a good salsa; I think it'll make a world of difference in the flavor (I used a so-so jar of salsa and had to add more flavor, i.e., agave nectar to sweeten a bit, etc.).  
  
  Martha Stewart Member     Rating: Unrated       10/09/2008   I used a cup of flour when I made it in the slow cooker and it came out perfectly!  
  
  Martha Stewart Member     Rating: Unrated       10/07/2008   Is it possible to get the nutritional information for these recipes?  
  
  Martha Stewart Member     Rating: Unrated       10/07/2008   How much flour is used in this recipe? Would someone correct it please? Thank you.  
  
  Martha Stewart Member     Rating: Unrated       10/07/2008   Cooks Illustrated generally recommends adding 1/8 teaspoon baking soda in bean dishes. Somehow it makes them soften without extra cooking time. You might try adding it to the slow cooker dish to see if it helps.  
  
  Martha Stewart Member     Rating: Unrated       10/07/2008   Cooking beans with acidic ingredients such as tomatoes or wine can cause that problem. Cooking times can go up by as much as double. You can either put the acidic ingredients in just before the beans are done - which could affect the flavor of a dish like this I'd expect - or just cook it all the longer. Either that or use canned beans that are already cooked. Good luck.  
  
  Martha Stewart Member     Rating: Unrated       10/05/2008   Did anyone else have a problem with the beans not getting soft? I made this twice - love the flavor - and I even soaked the beans overnight the second time but they were still a little crunchy. Any suggestions?? Thanks!  
  
  Martha Stewart Member     Rating: Unrated       10/03/2008   I contacted marthastewart omnimedia and the confirmed that it is suppose to be 2 tbs.  
  
  Martha Stewart Member     Rating: Unrated       09/25/2008   I think it's supposed to be 2 TBSP. We made it a few times last winter and got the recipe right from the Everyday Food Magazine. 2 Quarts of flour would make this into a concrete mess in your crockpot by the end of the day!!  
  
  Martha Stewart Member     Rating: Unrated       09/23/2008   How much flour?  
  
  Martha Stewart Member     Rating: Unrated       09/19/2008   I really want to try this. My guess is maybe 2 cups flour?  
  
  Martha Stewart Member     Rating: Unrated       09/15/2008   2 "QUARTS" of flour?  
  

  Martha Stewart Member

  Rating: Unrated 04/08/2017

I don’t understand why you use twice the amount of water for the canned beans versus dried beans. Seems like it would be the other way where you use more water for dried beans. Am I missing something?

Rating: Unrated

Rating: Unrated 02/02/2016

This is really, really good. Once cooked, I took the chicken off the bone and added a T arrow root to make it a little thicker, and served it over rice. Next time I make it, I think I’ll brown the chicken first, for appearance.

Rating: Unrated 10/04/2015

I like this recipe. Made it once with pinto beans and once with canned white kidney beans. I preferred the canned beans. Tomorrow I make it with canned black beans because that’s what I have on hand, and I don’t feel like running to the grocery store.

Rating: Unrated 05/03/2015

I loved this recipe but I always used the oven variation method that was provided, and I prefer to do it that way in the future. However, that variation seems to have been removed from the recipe. I cannot remember how many cans of beans, how much more liquid was required (I know it was more) and the oven temperature and cooking time. Does anybody have a printed version that could give me the answers?

Rating: 4 stars 12/08/2014

We liked this. I soaked the beans the night before, but I don’t know that I had to do that. It turned out fine that way. Be careful with the adobo chilis. Add too much, or don’t rinse and take the seeds out and your dish could end up too hot. I served it with rice, queso blanco and sour cream. Leftovers were had today with tortillas. Super easy to make, very economical, and tasty.

Rating: 4 stars

Rating: Unrated 11/05/2014

This is great but you need to soak the beans overnight. I used chicken thighs with the skin and bone and removed them when I shredded the meat.

Rating: 5 stars 10/03/2013

This turned out excellent. I used only and exactly the ingredients listed (doubled for my large family). One review suggested the beans be cooked on high heat because they weren’t pre-soaked. I never opened the lid or stirred the pot. I let it cook for 8 hours and pulled the chicken out. The chicken was so moist. I tasted the beans to see how done they were and some still had a bite to them while others were fully cooked. I fixed this by stirring the beans and cooking for 20 more minutes.

Rating: 5 stars

Rating: Unrated 04/08/2013

I feel as though there is an error in how the recipe is written. 8 hours on low doesn’t always cook dried beans enough. I would suggest soaking your beans overnight and cooking 8 hours. Or cook un-soaked beans for 6 hours on high. I’m surprised the recipe doesn’t suggest pre-soaking the beans. Other than that the dish is fabulous, good over rice, in tacos, or in burritos as well. I added a palm full of cumin and chili powder to mine. Recipe doubles easily for a crowd or lots of leftovers!

Rating: Unrated 03/30/2013

Great flavour and spicy stew!! I like a little more veggie in my meals so mixed in potatoes and carrots with the salsa and beans - delicious. I also used canned pinto beans rather than dried. Works just as well if not better. Thanks Martha, another reliable recipe to add to my slow cooker menu.

Rating: Unrated 01/03/2012

My family loved this recipe and asked me to add it to my list of recipes to make again…and again…and again. I’m not a “slow cooker” so I did the oven variation. It was so easy and so delicious I’m telling my family and friends to try it.

Rating: Unrated 09/26/2011

This came out great. Lots of flavor, a good amount of spice, and the chicken came out tender cooked this way. This is good over rice.

Rating: Unrated 05/27/2011

This was delicious and SO easy. I love a good “throw it all in the pot and let it cook all day” meal. And this fits the bill. I liked that you didn’t have to soak the beans first either. I was skeptical about that, but they were tender. One thing to remember- the heat of chipotle in adobo can sneak up on you. So you may want to go light on your first time making it and see how much you can take. I do love the smokey flavor it adds to the stew.

Rating: Unrated 02/15/2011

I have been making this recipe since it appeared a couple of years ago in Everyday Food Magazine. I use canned beans and use the oven method in the “Helpful Hint” above. I also use chicken broth. I use skinless/boneless chicken thighs and trim all the fat from them. Sometimes I omit the chiles in Adobo, as my husband doesn’t like food that is too spicy but I use a good medium spicy salsa. This freezes well, too.

Rating: Unrated 01/27/2011

This was so easy to make and delicious. I didn’t soak the beans and it came out perfect after 8 hrs. Kids loved this and asked for it in their lunch boxes. Now that’s a winner.

Rating: Unrated 01/25/2011

This is a great meal with burrito leftovers. You MUST soak the beans the night before and use chicken broth if you have it.

Rating: Unrated 01/16/2011

We love this recipe.We serve it with lime tortilla chips. Yum!

Rating: Unrated 01/08/2011

Does anybody know if this can be made in a pressure cooker? If so, how long, etc? I have made this in the crock pot and it was very good!

Rating: Unrated 12/17/2010

The first time this was burned and we had to throw it out. This time the beans are still not cooked and have been cooking for almost 10 hours. The recipe did not say to soak the beans. Is it missing a step? I am doubtful of making this again.

Rating: Unrated 07/20/2010

This was SO good! The beans definitely need to be soaked overnight. They were pretty crunchy but my husband and I still loved it. Next time I will only use 1 T of chipotle chiles. Can’t wait to make this again!

Rating: Unrated 05/29/2010

this is definitely a good recipe. my husband loves it. the key is to soak the beans in water the night before. that way they cook properly in the crock pot.

Rating: Unrated 05/12/2010

this is fantastic! I used canned beans instead of dry and omitted the water. FYI GOYA makes the chilies this recipe calls for - they come in a very small can. I used 10 thighs because Costco sells them in packs that hold five thighs each.

Rating: Unrated 04/21/2010

My family has made this a weekly staple. Some times we add a can of corn and we always make rice to serve it with. The next day we eat it in whole wheat tortillas or on top of a arugula. I wish I have more easy, low fat recipes like this one.

Rating: Unrated 01/19/2010

hi, would love to make this but have never heard of chipotle chiles, is this similar to anything as haven’t even seen these in the shops here. Thanks

Rating: Unrated 12/24/2009

This was great! I made it for company and everyone loved it. I used chicken broth and soaked my beans over night…

Rating: Unrated 12/05/2009

this was fantastic…. a true keeper… try it

this was really good, but precook your beans! i had mine on high for almost 11 hours and the beans were still crunchy. next time (and there will be a next time) i’ll precook ’em.

Rating: Unrated 11/15/2009

My entree is in the crock cooking. I read all reviews and I cooked my beans first. The flavors seem to work well together, I cannot wait to try it and follow up with my comment.

Rating: Unrated 11/10/2009

We loved this! I made a couple of substitutions–a can of Rotel instead of the salsa and chicken broth instead of water. Was delicious and spicy, I added a bit of cheese with the sour cream when I served it. I will absolutely make again.

Rating: Unrated 03/17/2009

This is one of the best slow cooker recipies I’ve made! First time I followed recipe except cooked it for 8 hours on low (my slow cooker only cooks on high for 6 hours). I had to throw it out it was so burned. The next time I used a can of chicken broth instead of water (so about 1 1/2 cups), about 1 1/2 cups of salsa, 3 T. flour, and green chiles instead of chiptole (entire small can). Cooked for 8 hours again and it turned out GREAT! Served with flour tortillas. Yum.

Rating: Unrated 02/13/2009

It would be fabulous if nutritional facts could be included with this and other recipes on marthastewart.com. I’ve made this stew and it’s so good but I’m on Weight Watchers now so need to know how much it’s going to cost me if I make it again. Can anyone help me?

Rating: Unrated 01/29/2009

Made this last night - put it over rice - great dinner with a side of mexicorn! Can’t find the chiles’ in adobo around here - used plain chiles - worked fine! Definately a keeper recipe!

Rating: Unrated 01/28/2009

This was great! I used chicken breast instead of thighs because we prefer the white meat. Otherwise I followed the recipe as written and it worked perfectly. @carolc902 - I keep extra chilis in adobo in airtight container in the fridge and they last forever.

Rating: Unrated 01/25/2009

My guys absolutely love this! Easy, healthy and delicious. I remove as much fat as possible from the thighs before I place them in the pot.

I am going to soak my beans before I cook them so that they will cook a little faster. And, do you think you could use boneless chicken breasts instead of thighs?

Rating: Unrated 01/21/2009

Haas a great flavor but had to cook for over 10 hours for the beans to fully cook. Will cook on high for 8 hours in the future.

Rating: Unrated 01/08/2009

This is very good. A little spicy depending on how many chiles you use, but we like spicy. Very simple to prepare. I have served it alone and over rice.

Rating: Unrated 01/07/2009

My husband and I had this for dinner tonight and it was fabulous. I served it over rice. Easy

When I made this, I didn’t have any chicken thighs, so I cut some pork loin into large cubes and used that instead. Try it! It was great!

Rating: Unrated 12/29/2008

For such a simple recipe this is surprisingly full of flavor. Very hearty.

Rating: Unrated 12/19/2008

Very good! I left out the red pepper and the onion but added extra salsa. I soaked the beans overnight and added baking soda to make certain they were soft. I’m not sure the canned beans would hold up for that long on the high setting. I served this dish over tortilla chips with cheese on top, but I think it would be good in flour tortillas or as chicken tacos.

Rating: Unrated 12/15/2008

Has anyone made this using the high setting on the crock pot and canned beans?

Rating: Unrated 12/02/2008

Did you really get this recipe to work?! I thought it needed more beans with all that chicken so I added a couple more cups with the extra water for them. I waited a few hours to put the chicken in because I was using boneless breasts. The beans are soaking up the water like mad and I have had to add water twice. Even though I added more beans, I did add the water to compensate. It smells good but if I just went by the recipe I don’t know WHAT I’d end up with!

Rating: Unrated 11/05/2008

Yes, you can save the chipotle peppers by freezing them. Just put them in an ice-cube tray to make small portions and then put into a freezer bag/container for your next recipe. (You can skip the ice-cube tray step.) Just don’t forget they’re in the freezer, like I do…

How can I save the rest of the chipotle peppers and sauce from the can? Each recipe doesn’t use much, and I hate to throw them away. Can they be frozen?

Rating: Unrated 10/21/2008

The amount of flour is now correct: 2 tablespoons all-purpose flour.

Rating: Unrated 10/19/2008

Follow the suggestion in the commentary and use a good salsa; I think it’ll make a world of difference in the flavor (I used a so-so jar of salsa and had to add more flavor, i.e., agave nectar to sweeten a bit, etc.).

Rating: Unrated 10/09/2008

I used a cup of flour when I made it in the slow cooker and it came out perfectly!

Rating: Unrated 10/07/2008

Is it possible to get the nutritional information for these recipes?

How much flour is used in this recipe? Would someone correct it please? Thank you.

Cooks Illustrated generally recommends adding 1/8 teaspoon baking soda in bean dishes. Somehow it makes them soften without extra cooking time. You might try adding it to the slow cooker dish to see if it helps.

Cooking beans with acidic ingredients such as tomatoes or wine can cause that problem. Cooking times can go up by as much as double. You can either put the acidic ingredients in just before the beans are done - which could affect the flavor of a dish like this I’d expect - or just cook it all the longer. Either that or use canned beans that are already cooked. Good luck.

Rating: Unrated 10/05/2008

Did anyone else have a problem with the beans not getting soft? I made this twice - love the flavor - and I even soaked the beans overnight the second time but they were still a little crunchy. Any suggestions?? Thanks!

Rating: Unrated 10/03/2008

I contacted marthastewart omnimedia and the confirmed that it is suppose to be 2 tbs.

Rating: Unrated 09/25/2008

I think it’s supposed to be 2 TBSP. We made it a few times last winter and got the recipe right from the Everyday Food Magazine. 2 Quarts of flour would make this into a concrete mess in your crockpot by the end of the day!!

Rating: Unrated 09/23/2008

How much flour?

Rating: Unrated 09/19/2008

I really want to try this. My guess is maybe 2 cups flour?

Rating: Unrated 09/15/2008

2 “QUARTS” of flour?

All Reviews for Slow-Cooker Tex-Mex Chicken and Beans

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All Reviews for Slow-Cooker Tex-Mex Chicken and Beans

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Reviews: Most Helpful

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