Oh my goodness, let me tell you about the magic of slow cooker recipes! They’re like a cozy hug for your taste buds, making dinner a breeze while filling your home with the most irresistible aromas. One of my absolute favorites is this *slow cooker tex mex chicken and beans*. It’s not just any dish; it’s a fiesta in a bowl! The combination of tender chicken, hearty beans, and zesty spices creates a symphony of flavors that’s hard to resist. I remember the first time I made it for friends—they couldn’t believe how simple it was! Just toss everything in and let the slow cooker do its thing. Trust me, once you try this, it’ll become a go-to for busy weeknights or when you’re craving something delicious and comforting. Get ready for a taste adventure!
Ingredients List
Here’s what you’ll need to whip up this delightful dish. Each ingredient plays a key role in building those rich, Tex-Mex flavors that’ll have you coming back for seconds!
- 2 lbs chicken breast, whole
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
Make sure to have everything prepped and ready to go, so you can just toss it all in the slow cooker and let the magic happen! Yum!
How to Prepare *Slow Cooker Tex Mex Chicken and Beans*
Now, let’s dive into the steps for making this incredible dish! I promise, it’s super easy and totally satisfying. Just follow along, and you’ll have a delicious meal ready to enjoy!
Step 1: Prepare the Chicken
First things first, grab your chicken breast and place it right in the slow cooker. I like to use whole breasts for this recipe because they stay so juicy and tender. Just plop them in there, no need to cut them up—let the slow cooker work its magic!
Step 2: Add the Vegetables and Beans
Next, it’s time to bring some color and texture to the party! Add in the black beans, kidney beans, corn, and those lovely diced tomatoes with green chilies. I love the extra kick from the chilies! Toss in the chopped onion too; it’ll add a sweet flavor that balances everything out. Just layer them right on top of the chicken—no need to stir yet!
Step 3: Season the Dish
Now, sprinkle that taco seasoning all over the top! This is where the magic happens, folks. I usually use a packet for convenience, but feel free to use your favorite homemade blend if you’ve got one. Then, add the minced garlic—this will give your dish that wonderful aromatic punch. Use a spoon to gently mix everything together, ensuring the seasoning gets evenly distributed. Mmm, can you smell that?
Step 4: Pour in the Chicken Broth
Next up, grab your chicken broth and pour it over the mixture. This is super important because it keeps everything nice and moist while it cooks. Don’t worry about stirring just yet; the broth will seep down and work its way through all those layers of flavor. You’ll be amazed at how it all comes together!
Step 5: Cooking Instructions
Cover the slow cooker with its lid and set it to cook! You can choose to go low and slow for 6-8 hours or crank it up to high for about 4 hours. Just make sure to check on it halfway through if you can; the aroma will definitely call to you! The chicken is done when it’s tender and shreds easily with a fork—my favorite part!
Step 6: Serving the Dish
Once it’s done cooking, take the chicken out and shred it using two forks. It should fall apart beautifully! Then, mix it back into the pot with all those flavorful beans and veggies. Serve it up with some warm tortillas or over a bed of rice for a satisfying meal. Don’t forget to garnish with a sprinkle of fresh cilantro and a squeeze of lime if you’re feeling fancy. Enjoy every delicious bite!
Why You’ll Love This Recipe
Let me tell you, this *slow cooker tex mex chicken and beans* has so much going for it! It’s one of those recipes that checks all the boxes—easy, delicious, and oh-so-satisfying. Here’s why you’ll fall in love with it:
- Super simple preparation—just toss everything in the slow cooker and let it do the work!
- Rich, zesty flavors that bring a fiesta to your dinner table!
- Healthy ingredients packed with protein and fiber, making it a guilt-free choice.
- Perfect for meal prep—make a big batch and enjoy leftovers throughout the week.
- Versatile—serve it with tortillas, over rice, or even on its own for a hearty meal.
- Great for gatherings, this dish is always a crowd-pleaser!
Seriously, once you try it, you’ll wonder how you ever lived without it in your life!
Tips for Success
Alright, my fellow kitchen adventurer! Here are some pro tips to ensure your *slow cooker tex mex chicken and beans* turns out absolutely perfect every time. Trust me, these little nuggets of wisdom will elevate your dish from great to phenomenal!
- Choose the Right Taco Seasoning: I love using the McCormick Taco Seasoning packet because it’s packed with flavor and super convenient. If you prefer a homemade blend, combine chili powder, cumin, garlic powder, and a pinch of cayenne for a personalized kick!
- Adjusting Spice Levels: If you like it spicy, add a chopped jalapeño or some diced green chilies to the mix. On the other hand, if you want to keep it mild for the kiddos, stick to the original recipe and maybe add a dollop of sour cream at the end for creaminess.
- Don’t Skimp on the Broth: This might seem obvious, but using low-sodium chicken broth allows you to control the saltiness of the dish. Plus, it keeps everything nice and juicy as it cooks!
- Experiment with Veggies: Feel free to toss in any other veggies you have on hand! Bell peppers, zucchini, or even sweet potatoes work wonderfully. Just chop them up and layer them in with the other ingredients.
- Let It Rest: After cooking, let the dish sit for about 10 minutes before serving. This helps the flavors meld together even more and allows the chicken to soak in all that delicious broth!
- Perfect Storage: If you have leftovers (which I doubt because it’s so good!), store them in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth to keep it moist.
With these tips in your back pocket, you’re all set to create a flavorful masterpiece that’ll impress everyone around your dinner table. Happy cooking!
Nutritional Information
Let’s talk nutrition! This *slow cooker tex mex chicken and beans* is not just a feast for your taste buds, but it also packs a wholesome punch. Here’s the estimated nutritional breakdown per serving, which is about 1 cup:
- Calories: 350
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Sugar: 2g
- Protein: 30g
- Sodium: 800mg
- Cholesterol: 80mg
Keep in mind that these values can vary based on the specific ingredients you use, especially if you opt for low-sodium broth or different types of beans. But overall, this dish is a great source of protein and fiber, making it a satisfying and healthy choice for any meal. Enjoying delicious food doesn’t have to mean sacrificing nutrition!
FAQ Section
I’ve got answers to some questions you might be wondering about when it comes to making this *slow cooker tex mex chicken and beans*. Let’s clear things up so you can get cooking without a hitch!
Can I use frozen chicken?
Absolutely! You can use frozen chicken breasts in this recipe. Just toss them in the slow cooker straight from the freezer—no need to thaw. Just be sure to increase the cooking time to about 8-10 hours on low, or 5-6 hours on high, to ensure they cook through completely. How easy is that?
Can I add more vegetables?
Of course! This dish is super flexible, so feel free to get creative with your veggies. Bell peppers, zucchini, or even some diced sweet potatoes would be fantastic additions. Just chop them up and layer them in with the beans and tomatoes. It’s a great way to sneak in some extra nutrients!
How do I store leftovers?
If you happen to have any leftovers (though I doubt it!), simply transfer them to an airtight container and pop them in the fridge. They’ll last for about 4 days. To reheat, just warm them up gently on the stove or in the microwave, adding a splash of chicken broth to keep everything nice and moist. Trust me, it’ll taste just as good the next day!
Can I make this dish in advance?
You bet! This *slow cooker tex mex chicken and beans* is perfect for meal prep. You can assemble everything in the slow cooker the night before, cover it, and pop it in the fridge. Then, in the morning, just set it to cook while you go about your day. You’ll come home to a delicious, home-cooked meal ready to enjoy!
Can I adjust the spice level?
Yes! If you want to kick up the heat, add some diced jalapeños or a pinch of cayenne pepper when you’re adding the taco seasoning. Want it milder? Stick with the basic recipe and serve with a dollop of sour cream to balance the flavors. You can make it just right for your taste buds!
Storage & Reheating Instructions
Alright, let’s talk about how to store those tasty leftovers and keep them just as delicious for another meal! First things first, once your *slow cooker tex mex chicken and beans* has cooled down a bit, transfer any leftovers to an airtight container. This will help preserve all those amazing flavors and keep it fresh in the fridge. You can safely store it for up to 4 days—if it lasts that long!
When you’re ready to enjoy it again, reheating is a breeze! I recommend warming it up on the stovetop for the best results. Just add the leftovers to a saucepan over medium heat, and stir occasionally until it’s heated through. If it looks a little thick, don’t hesitate to splash in a bit of chicken broth or water to loosen it up and keep it nice and moist.
If you prefer using the microwave, that works too! Just pop a portion in a microwave-safe bowl, cover it with a microwave-safe lid or plate (to avoid splatters), and heat it in 1-minute intervals, stirring in between until warmed to your liking. Yum!
And hey, if you find yourself with a lot of leftovers or want to meal prep, this dish freezes beautifully! Just let it cool completely, then scoop it into a freezer-safe container. It’ll last for about 2-3 months in the freezer. When you’re ready to dive in, simply thaw it in the fridge overnight and reheat as mentioned above. You’ll have a comforting meal ready to go that tastes just as good as the day you made it!
Print
Slow Cooker Tex Mex Chicken and Beans: 5 Flavorful Secrets
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
A simple and flavorful slow cooker recipe featuring chicken and beans with Tex-Mex spices.
Ingredients
- 2 lbs chicken breast
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
Instructions
- Place chicken breast in the slow cooker.
- Add black beans, kidney beans, corn, diced tomatoes, and onion.
- Sprinkle taco seasoning and add garlic.
- Pour chicken broth over the mixture.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- Shred chicken before serving and mix well.
Notes
- Serve with tortillas or over rice.
- Garnish with cilantro and lime if desired.
- This dish can be frozen for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: slow cooker tex mex chicken and beans