Slow-Cooked Chipotle Chicken with Black Beans and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in a smoky chipotle-infused sauce with earthy black beans and sweet corn, ideal for a hearty weeknight meal. This mexican ready in about 50 minutes turns chicken thighs, olive oil, large, diced onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 450 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 large onion, diced, and cook for 5 minutes until translucent, then add 3 garlic cloves, minced, and 1 chipotle pepper in adobo sauce, minced, cooking for 1 minute until fragrant.
  2. Step 2: Add 1.5 lbs boneless, skinless chicken thighs to the pot, and season with 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 3 minutes per side until golden brown.
  3. Step 3: Stir in 1 can (15 oz) black beans (rinsed and drained), 1 can (15 oz) diced tomatoes, 1 cup corn kernels, and 1/2 cup water. Bring to a simmer, then cover and reduce heat to low. Cook for 25-30 minutes until chicken is tender.
  4. Step 4: Stir in 1/4 cup fresh cilantro, chopped, and adjust salt and pepper to taste. Serve immediately.

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Frequently asked questions

How long does Slow-Cooked Chipotle Chicken with Black Beans and Corn take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Chipotle Chicken with Black Beans and Corn?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Slow-Cooked Chipotle Chicken with Black Beans and Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Chipotle Chicken with Black Beans and Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Chipotle Chicken with Black Beans and Corn?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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