Are you a one-timer crock pot person or a well-seasoned user of crockpots? I admit, I don’t use it as much as I should; and every time I do, I wonder why I don’t use it more often!
Whether you use your crockpot year-round or you only break it out when the weather starts to cool, you’re definitely going to want to make our Crockpot Tex-Mex Chicken and Bean Stew — It’s hearty, fairly frugal, and a perfect comfort food.
We seasoned this dish with our Taco Seasoning which gives it a nice chili-like flavor when added with the salsa, beans, and chicken. With less than 10 minutes of hands-on prep time, all you have to do (like most crockpot meals) is toss everything in the pot, turn the heat on low, and in 8 hours you’ll have melt-in-your-mouth chicken marinated in a delicious stew of salsa, beans, and veggies.
Add a dollop of sour cream, cilantro, and cheese or eat it plain.
Crockpot Tex-Mex Chicken and Beans
- 1 cup dry pinto beans
- 15oz fresh salsa, or jarred (mild or medium, depending on personal taste)
- 1 Tbsp Taco Seasoning
- 1 cup filtered water
- 1 1/2lbs boneless skinless chicken thighs
- 1 medium red onion, chopped
- 1 large red bell pepper (seeds and ribs removed), chopped
- unrefined sea salt and black pepper, to season
- Mix together pinto beans, salsa, Taco Seasoning, and water in a crockpot.
- Season chicken thighs with salt and pepper; lay thighs across the top of the bean mixture.
- Sprinkle onion and bell pepper over the top of the chicken.
- Place lid on, and cook on low for 8 hours. Do not stir or remove lid during cooking time.
- Remove chicken from crockpot and shred into pieces. Place chicken back into the crockpot and let sit on warm for 15 minutes.
- Serve on top of bone-broth infused rice or in a bowl plain topped with chopped cilantro, sour cream, and cheese.