Slow Cooker Tex-Mex Chicken with Pinto Beans and Corn

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A hearty slow-cooked chicken stew featuring tender chicken thighs, pinto beans, and sweet corn with smoky Tex-Mex spices. This Latin American-inspired slow-cooker recipe, ready in about 375 minutes, pairs boneless skinless chicken thighs, frozen corn kernels, diced tomatoes with green chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 pounds boneless skinless chicken thighs
• 1 cup pinto beans (canned, drained and rinsed)
• 1 cup frozen corn kernels
• 14 ounces diced tomatoes with green chilies
• 1 cup chicken broth
• 1 medium (about 1 cup) onion, diced
• 3 cloves minced garlic
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon chili powder
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season 1.5 pounds boneless skinless chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear for 3-4 minutes per side until golden brown. Transfer to slow cooker.
2. Step 2: In the same skillet, add 1 cup diced onion and 3 cloves minced garlic, sautéing for 3 minutes until softened and fragrant. Transfer to slow cooker.
3. Step 3: Add 1 cup pinto beans (drained and rinsed), 1 cup frozen corn kernels, 14 ounces diced tomatoes with green chilies, 1 cup chicken broth, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, and 1 tablespoon chili powder to the slow cooker. Stir gently to combine.
4. Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and flavors meld.
5. Step 5: Before serving, shred the chicken with two forks and stir in 1/4 cup chopped fresh cilantro. Adjust seasoning with salt if needed.