Slow Cooker Tex-Mex Chicken with Pinto Beans and Corn
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 ready in about 375 minutes pairs pounds boneless skinless chicken thighs, frozen corn kernels, chicken broth 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow Cooker Tex-Mex Chicken with Pinto Beans and Corn 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 Pinto Beans and Corn?
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 frozen corn kernels from drying out.
Can I substitute ingredients in Slow Cooker Tex-Mex Chicken with Pinto 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 Cooker Tex-Mex Chicken with Pinto Beans and Corn 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 Pinto Beans and Corn?
Latin American slow cooker 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.
