Slow Cooked Tex Mex Chicken Beans Recipes

Steps:

• Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

Steps:

• In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Steps:

• In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
• Season chicken with salt and pepper; arrange on tope of bean mixture.
• Scatter onion and bell pepper on top of chicken.
• Cover and cook on low heat for 8 hours (do not open lid or stir).
• Remove chicken from stew; shred into large pieces and return to stew.
• Serve topped with sour cream and cilantro.
• Oven Method:.
• Preheat oven to 350°.
• Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 oz each) pinto beans, drained and rinsed, for the dried beans, and increasing the water to 2 cups.
• Cover pot and bring to a simmer on stove top.
• Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
• Proceed with step 3.

Steps:

• In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours. (Do not open lid or stir.) Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.