Wednesday, April 13, 2011

Crazypotato98's Crock Pot Tex Mex Chicken and Beans

Here is a delicious crock pot recipe that's super-easy and versatile. The original recipe was intended to be a stew, but Crazypotato98 thinks it that it is far too thick to be a stew and works great as a tostada topping, tortilla filling, or even on top of a piece of whole-wheat toast. Adjust the liquids if you want it to remain a stew!

The nutrition facts can be found at Calorie Count! This recipe gets an A- at Calorie Count and provides a nice distribution between fat, protein and carbs at only 386 calories a serving! Click the link below the picture to find out what The World's Healthiest Foods thinks of this little bean!

Tex Mex Chicken and Beans
Serves 6


1 cup dried pinto beans, rinsed
1 jar (11 oz) mild or medium salsa
2 tbsp chopped canned chipotle chiles in adobo sauce
2 tbsp all-purpose flour
1 1/2 lbs boneless, skinless chicken thighs
Salt and pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed)
1/4 cup reduced-fat sour cream (for serving)
1/4 cup chopped fresh cilantro (for serving)


Stir together beans, salsa, chiles, flour, and 1 cup water in 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 (do not open lid or stir).

Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

*notes: Crazypotato98 added one more cup of water the following evening (cooked it the night before), let it cook on low a bit longer, and used it as topping for baked tostada shells. Delicious!

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