Slow Cooker Tex-Mex Chicken with Black Beans and Roasted Red Peppers

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

Tender shredded chicken infused with smoky chipotle, black beans, and roasted red peppers, perfect for easy weeknight Tex-Mex meals. This mexican-inspired chicken ready in about 375 minutes pairs (15 oz) black beans, drained and rinsed, roasted red peppers, chopped, (14.5 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 360 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 3 large boneless skinless chicken breasts in the slow cooker. Add 1 can (15 oz) drained and rinsed black beans, 1 cup chopped roasted red peppers, 2 chopped chipotle peppers in adobo sauce, 1 can (14.5 oz) diced tomatoes, and 1/2 cup chicken broth.
  2. Step 2: Sprinkle in 2 tsp ground cumin, 1 tsp smoked paprika, 3 cloves minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir gently to combine.
  3. 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.
  4. Step 4: Remove the chicken breasts and shred with two forks, then return the shredded chicken to the slow cooker and stir well to combine with the sauce and beans.
  5. Step 5: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro just before serving. Serve over rice, tortillas, or as a filling for tacos.

Equipment for this recipe

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Frequently asked questions

How long does Slow Cooker Tex-Mex Chicken with Black Beans and Roasted Red Peppers 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 with Black Beans and Roasted Red Peppers?

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 roasted red peppers, chopped from drying out.

Can I substitute ingredients in Slow Cooker Tex-Mex Chicken with Black Beans and Roasted Red Peppers?

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 with Black Beans and Roasted Red Peppers 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 with Black Beans and Roasted Red Peppers?

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.

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