Slow Cooker Tex-Mex Chicken Chili with Black Beans
A hearty slow cooker chili combining tender shredded chicken, black beans, and smoky chili spices for a comforting Tex-Mex dinner. This mexican-inspired chicken ready in about 375 minutes pairs large (about 1 lb) chicken breasts, (15 oz), drained and rinsed black beans, (14.5 oz), undrained diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 2 large (about 1 lb) chicken breasts
- 1 can (15 oz), drained and rinsed black beans
- 1 can (14.5 oz), undrained diced tomatoes
- 1 medium, diced onion
- 3, minced garlic cloves
- 1 cup chicken broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/4 cup chopped, for garnish fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
- Step 2: Transfer the sautéed onion and garlic to a slow cooker. Add 2 large chicken breasts, 1 can (15 oz) drained black beans, 1 can (14.5 oz) undrained diced tomatoes, 1 cup chicken broth, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
- Step 4: Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the slow cooker. Stir well and heat through for 10 more minutes.
- Step 5: Serve hot, garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing, adding brightness to the rich chili.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Tex-Mex Chicken Chili with Black Beans take to make?
Total time is about 375 minutes (15 min prep + 360 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 Cooker Tex-Mex Chicken Chili with Black Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.
Can I substitute ingredients in Slow Cooker Tex-Mex Chicken Chili with Black Beans?
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 Cooker Tex-Mex Chicken Chili with Black Beans for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Cooker Tex-Mex Chicken Chili with Black Beans?
Mexican chicken 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.
