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Slow-Cooked Tex-Mex Chicken and Beans

Recipe photo courtesy of Stephen Kent Johnson

For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Source: Everyday Food, November 2007
Total Time Prep Servings

Ingredients

Directions

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272
  • MS11894314
    8 APR, 2017
    I don't understand why you use twice the amount of water for the canned beans versus dried beans. Seems like it would be the other way where you use more water for dried beans. Am I missing something?
    Reply
  • kimalex713gmai
    2 FEB, 2016
    This is really, really good. Once cooked, I took the chicken off the bone and added a T arrow root to make it a little thicker, and served it over rice. Next time I make it, I think I'll brown the chicken first, for appearance.
    Reply
  • moffakri
    4 OCT, 2015
    I like this recipe. Made it once with pinto beans and once with canned white kidney beans. I preferred the canned beans. Tomorrow I make it with canned black beans because that's what I have on hand, and I don't feel like running to the grocery store.
    Reply
  • janelizabeth88
    3 MAY, 2015
    I loved this recipe but I always used the oven variation method that was provided, and I prefer to do it that way in the future. However, that variation seems to have been removed from the recipe. I cannot remember how many cans of beans, how much more liquid was required (I know it was more) and the oven temperature and cooking time. Does anybody have a printed version that could give me the answers?
    Reply
    • MS11894314
      8 APR, 2017
      Variations Oven method: Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, subs[filtered]uting 2 cans (15 ounces each) pinto beans, drained and rinsed, for dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven, and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.
  • jaydreyer
    8 DEC, 2014
    We liked this. I soaked the beans the night before, but I don't know that I had to do that. It turned out fine that way. Be careful with the adobo chilis. Add too much, or don't rinse and take the seeds out and your dish could end up too hot. I served it with rice, queso blanco and sour cream. Leftovers were had today with tortillas. Super easy to make, very economical, and tasty.
    Reply
  • jimmadson
    5 NOV, 2014
    This is great but you need to soak the beans overnight. I used chicken thighs with the skin and bone and removed them when I shredded the meat.
    Reply
  • queencole
    3 OCT, 2013
    This turned out excellent. I used only and exactly the ingredients listed (doubled for my large family). One review suggested the beans be cooked on high heat because they weren't pre-soaked. I never opened the lid or stirred the pot. I let it cook for 8 hours and pulled the chicken out. The chicken was so moist. I tasted the beans to see how done they were and some still had a bite to them while others were fully cooked. I fixed this by stirring the beans and cooking for 20 more minutes.
    Reply
  • frenchonionsoup
    8 APR, 2013
    I feel as though there is an error in how the recipe is written. 8 hours on low doesn't always cook dried beans enough. I would suggest soaking your beans overnight and cooking 8 hours. Or cook un-soaked beans for 6 hours on high. I'm surprised the recipe doesn't suggest pre-soaking the beans. Other than that the dish is fabulous, good over rice, in tacos, or in burritos as well. I added a palm full of cumin and chili powder to mine. Recipe doubles easily for a crowd or lots of leftovers!
    Reply
  • Scotia81
    30 MAR, 2013
    Great flavour and spicy stew!! I like a little more veggie in my meals so mixed in potatoes and carrots with the salsa and beans - delicious. I also used canned pinto beans rather than dried. Works just as well if not better. Thanks Martha, another reliable recipe to add to my slow cooker menu.
    Reply
  • zkocian
    3 JAN, 2012
    My family loved this recipe and asked me to add it to my list of recipes to make again...and again...and again. I'm not a "slow cooker" so I did the oven variation. It was so easy and so delicious I'm telling my family and friends to try it.
    Reply

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