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Slow-Cooked Tex-Mex Chicken and Beans

This Slow-Cooked Tex-Mex Chicken and Beans recipe contains boneless, skinless chicken thighs, dried pinto beans, reduced-fat sour cream, salsa, all-purpose flour and more.
4 Servings - 1 hr -
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Servings:4  | Calories:1324 | Total Fat:38g  | Chol:759mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 38g
58 %
Sat Fat 10g
50 %
Total Carb 43g
14 %
Fiber 10g
40 %
Sugars 5g
Cholesterol 759mg
253 %
Sodium 1798mg
75 %
Protein 191g
383 %
81% Boneless, skinless chicken thighs
12% Dried pinto beans
4% Others combined
1% Reduced-fat sour cream
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
Coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/4 cup reduced-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

Directions : View recipe directions on
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