Slow-Cooker Tex-Mex Chicken And Beans Recipe
Recipe By Martha Stewart
For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor.
4.4
10 Rating -
Rate
Non Vegdiet
8hr 15minstotal
8hr 15m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Slow-Cooker Tex-Mex Chicken And Beans Recipe
- 1/4 cup Dried pinto beans, rinsed
- 1/4 Jar mild or medium salsa
- 1/2 tablespoon Chopped chipotle chiles in adobo sauce
- 1/2 tablespoon Unbleached All Purpose Flour
- 0.38 pound Boneless, skinless chicken thighs
- As required Kosher Salt And Freshly Ground Pepper
- 1/4 Red onion, chopped
- 1/4 Red bell pepper, chopped
Nutrition
value
value
401
calories per serving
24 g Fat35 g Protein10 g Carbs5 g FiberOther
Current Totals
- Fat24g
- Protein35g
- Carbs10g
- Fiber5g
MacroNutrients
- Carbs10g
- Protein35g
- Fiber5g
Fats
- Fat24g
Vitamins & Minerals
- Calcium74mg
- Iron4mg
- Vitamin A383mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B6< 1mg
- Vitamin B967mcg
- Vitamin B120mcg
- Vitamin C61mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium82mg
- Manganese< 1mg
- Phosphorus378mg
- Selenium34mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart