Wednesday, February 16, 2011

Slow Cooker Tex-Mex Chicken

When life gets extra hectic, like it has been lately, I turn to my good ol' friend the slow cooker.  I don't use it all that often--maybe every other month--but it's always such a time saver when I have a million other things to do.  I mean, what could be better after a long day of work and errands than coming home to a delicious-smelling house and a finished dinner?

This one was flavorful and healthy.  The colors of the dish were great on the table.  I served it with a small side salad, but this mixture would be great on top of a salad, for a burrito filling, or as a topping for amazing nachos!

Slow Cooker Tex-Mex Chicken
adapted from

1 c. dried pinto beans, rinsed
1 1/2 c. (11 oz.) good quality mild or medium salsa
2-3 chipotle chiles in adobo sauce, chopped
2 TBSP all-purpose flour
1 1/2 lbs. boneless, skinless chicken breasts
coarse salt and ground pepper, to taste
1 large yellow onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
3 cloves garlic, minced or pressed
1/4 c. low-fat sour cream, for serving
1/4 c. chopped fresh cilantro, for serving
4 scallions, white and green parts chopped, for serving

1.  In a five to six-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 c. water. 
2.  Season chicken with salt and pepper; arrange on top of bean mixture.  Scatter onion, bell pepper, and garlic on top of chicken. 
3.  Cover and cook on low heat for eight hours.  Do not open lid or stir--I promise it's working! 
Remove chicken from slow cooker and shred into large pieces.  Return chicken to slow cooker and  Top with sour cream, cilantro,and scallions.  Serves six as a main course.

one year ago: The first item I checked off my 30 While 30 list--English muffins.
two years ago: Memories of a fantastic trip to Mexico and easy, healthy fish tacos.


Shawnda said...

I'm *so* making this next week as tacos. Thanks for sharing!

Rebel Mel said...

You expect me to let this cook for 8 hours and not open the lid once!? That's my one compulsive thing about slow cooking.., I constantly open the lid and check on it.

Bookmarked this! :)

Pretend Chef said...

I hate to admit this but my guy's mom had given me a crock pot when we first moved in together and that was almost 4 years ago. The thing has never seen the light of day. I don't know why I don't use it but I need to. What a great recipe to do so. Yummy!

That Girl said...

I can't even begin to describe how exited I get when I see a beautiful chili recipe like this.

All Things Yummy said...

Looks so yummy and easy.

cailen ascher said...

slow-cooker meals are always so satisfying. and they make the house small fabulous!

cute blog!
til next time,

Anonymous said...

How much water????

Kelsey said...

Oh my! I'm sorry about the water issue. You should add about 1 cup water, possibly more as the beans absorb it. I've corrected the recipe. Thanks for the spot!

Jess E said...

I made this today and it's really good! It's a bit spicy for me, but I'm pretty wimpy! I'm actually serving this over sweet cornbread muffins. My husband is salivating. :D

Anonymous said...

Can this be made on a high setting?

Kelsey said...

I'm not sure about the high setting. I've never tried it that way and would hesitate to give you a definitive answer. My inclination would be to say yes because most slow cooker recipes work that, but I'm not certain. If you try it, please let me know how it goes!