This Crockpot Tex-Mex Chicken and Beans Stew requires less than 10 minutes of prep! In 8 hours you'll have a hearty, comforting meal the whole family loves.

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.

Taco Seasoning is on sale all of September!

#YASSS.

Add a dollop of sour cream, cilantro, and cheese or eat it plain.

Crockpot Tex-Mex Chicken and Beans

up close of tex-mex chicken and beans stew

Ingredients:

  • 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

Directions:

  1. Mix together pinto beans, salsa, Taco Seasoning, and water in a crockpot.
  2. Season chicken thighs with salt and pepper; lay thighs across the top of the bean mixture.
  3. Sprinkle onion and bell pepper over the top of the chicken.
  4. Place lid on, and cook on low for 8 hours. Do not stir or remove lid during cooking time.
  5. Remove chicken from crockpot and shred into pieces. Place chicken back into the crockpot and let sit on warm for 15 minutes.
  6. Serve on top of bone-broth infused rice or in a bowl plain topped with chopped cilantro, sour cream, and cheese.