Tuesday, November 1, 2011

Slow-Cooked Tex-Mex Chicken and Beans Stew

Recipe inspired from Everyday Food online


  • 1 cup dried pinto beans, rinsed
  • 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
  • 2 tablespoons all-purpose flour
  • 2 large chicken breasts
  • salt, to taste
  • 1/2 large red onion, chopped
  • 1 red bell pepper (ribs and seeds removed), chopped
  • 1/4 cup reduced-fat sour cream, for serving
  • 1 tsp garlic powder
  • 2 tsp basil


  1. In a 5- to 6-quart slow cooker, stir together beans, salsa, flour, and 1 cup water. 
  2. Season chicken with salt, garlic and basil, then arrange on top of bean mixture. 
  3. Scatter onion and bell pepper on top of chicken.
  4. Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
  5. Shred chicken into large pieces and return to stew. 
  6. Serve topped with sour cream.
I forgot to start this early enough, so in place of the beans, I decided to serve this over couscous.


Mary said...

What a perfect meal for a wet and cold fall evening. It really sounds delicious. I am new to your blog, so I took some extra time to browse through your earlier posts. I'm so glad I did that. You've created a great spot for your readers to visit and I really enjoyed the time I spent here. I hope you have a great day. Blessings...Mary

Baby D said...

Thank you for the comment Mary :)

seentvcanada said...

My daddy used to make a similar stew when i was a little girl. It really struck a memory and hoping to try it out this week with my family. Amy Chef Basket