Mexican Chicken And Beans Recipe
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This Mexican chicken and beans recipe is that one dish you’ll really love coming home to for dinner.
Chicken can get boring really fast. So I’m constantly trying to create new ways to prepare it. We are definitely a chicken household around here, so boredom is just not an option in that department. Thankfully, I occasionally still come up with a winner. Something like this easy, healthy black bean Mexican chicken recipe.
When Mini Chef was nearly 7 years old, he started getting wise to my “healthy food antics” He started to notice when I would sneak things into his food. He definitely got pickier at that age, even though he had a pretty good palate for a then 6-year-old. But at the end of the day, he would usually eat what I put in front of him, so I rarely complained. Thankfully, I got a really favorable reaction to this dish. No arguments about dinner that night! Whoo hoo! Mom scores again! And I’ve been making it ever since.
This isn’t spicy, so it’s kid-friendly and can be enjoyed on its own, as a burrito filling, or as a “topping” over rice. It’s pretty versatile stuff, and it’s super delicious too!
Adjusting The Spices
This is pretty heavily spiced, so feel free to cut the spices in half if you want lighter flavors.
- Greek yogurt
- Sour cream
- Fresh cilantro
- Grated cheese
- Lime juice
- Corn – You can add frozen corn to the slow cooker or instant pot if you wish.
- In place of the spices, you can use Taco seasoning instead.
- Add regular paprika or chili powder for a little kick.
- Add cayenne pepper for a lot of kick.
What You’ll Need
Boneless skinless chicken breasts – Note that if you have a larger slow cooker, you can easily double this recipe. You can use an equal amount of chicken thighs if that’s what you have on hand.
Garlic granules – You can also use garlic powder.
Onion granules – Onion powder will work just as well.
Red onion – I like chopping these to a smaller size. In my opinion, the smaller the better. But chop to your preference.
Black beans – Make sure there is no added sugar. Rinse and drain them. You can also use 15 oz. of home-cooked beans too. This will cut down significantly on salt.
Diced tomatoes – You can also weigh out the same amount of fresh, chopped tomatoes. But the cans are just easier.
Salt – to taste after cooking. I use pink Himalayan salt, but use what you have on hand.
Cilantro – Freshly chopped and totally optional
Chicken broth – Only use this if you are cooking this in an Instant Pot. Water works too.
How To Make Mexican Chicken And Beans In A Slow Cooker
Slow Cooker Instructions
Lay the onions at the bottom of your crock.
Place the chicken breasts over that.
Sprinkle the spices over the chicken.
Layer the tomatoes over that, and then finally the beans. Cover and cook on low for 4-6 hours.
When finished, stir the chicken in the crock so that it shreds, then serve with some fresh cilantro, sour cream, or Greek yogurt for garnish, if you wish. Delicious served with some whole grain tortillas.
Instant Pot Instructions
Follow all the steps, layering the ingredients as directed into the IP insert instead of a slow cooker. Add the chicken broth or water.
Cook on high pressure for 40 minutes, or until the chicken reaches at least 165 F. on a meat thermometer.
Stir the chicken to shred it and serve.
How To Store Mexican Chicken And Beans
Store this in an airtight container for up to 3 days.
If packed well, this will freeze well for up to 4 months.
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More Healthy Black Bean Recipes
Mexican Chicken And Beans Recipe Card
Store this in the fridge in an airtight container for up to 3 days.
Freezing Mexican Chicken And Beans
Pack it tight in an airtight container and store it in the freezer for up to 4 months.
Thaw completely in the fridge, and then warm it in a pot on the stovetop or in a microwave for 1 to 2 minutes.
Mexican Chicken And Beans Recipe Card + Video
Mexican Chicken And Beans Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
- 1 Slow Cooker (or Instant Pot)
- 1 lb. boneless, skinless chicken breast
- 2 tbsp. garlic powder
- 2 tbsp. onion powder
- 2 tbsp. ground cumin
- 1 cup chopped onion
- 30 oz. can black beans (no sugar added)
- 28 oz. can diced tomatoes (no sugar added)
- salt to taste after cooking
- chopped, fresh cilantro (optional for garnish)
- 1 cup chicken broth (only use this if you are cooking this in an Instant Pot. Water works too.)
Slow Cooker Instructions
- Lay the onions at the bottom of your crock.
- Place the chicken breasts over that.
- Sprinkle the spices over the chicken.
- Layer the tomatoes over that, and then finally the beans. Cover and cook on low for 4-6 hours.
- When finished, stir the chicken in the crock so that it shreds. Serve with some fresh cilantro, sour cream, or Greek yogurt for garnish if you wish.
Instant Pot Instructions
- Follow all the steps, layering the ingredients as directed into the IP insert instead of a slow cooker. Add the chicken broth or water.Cook at 380 F. for 40 minutes, or until the chicken reaches at least 165 F. on a meat thermometer.
- Stir the chicken to shred it and serve.
This recipe from the Gracious Pantry® archives, originally posted on 2/18/15.
I'm Tiffany, a cookbook author, food lover, mom, and wannabe Elvis when I'm in the shower or driving in my car.
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Love this! Super simple and full of flavor.. exactly the kind of meals I like. Pinned. 🙂
Krista – Thanks for pinning! Enjoy! 😀
Made this for dinner tonight… very yummy! Will be making this again! thank you!
Cari – I’m so glad you enjoyed it! 😀
Can I double or triple it for leftovers?
Clare – Sure!
Adding a little cheese would make it less clean?
Julie – No, not if it’s real cheese.
Ginny – Thank you! 🙂
What size crockpot did you use? I have a 6.5 quart crockpot and I’m just wondering if I need to double this for my family.
Christy – I have a 5 quart. It wouldn’t hurt to double it. It freezes well if you have leftovers.
Yummy, sounds awesome! Making this tonight.
Brenda – Fantastic! Let me know how you like it!
I just love your website. Thank you for all the amazing recipes and ideas!
Kristi – Thanks so much! 😀
I’m just horrible at cooking, so pardon me if this is a “rookie” question haha! It looks like this recipe is calling for one 7 oz chicken breast and yields two servings. So if I want to throw 4 chicken breasts in, I should quadruple the ingredients?? Again, sorry for this probably basic question. Trying to eat clean with zero cooking skills is quite a challenge ha!
Angela – No worries! About 5 years ago, I had zero cooking skills myself! I learned by asking questions. 🙂 So you are really talking about two different things here. There are the servings, and there are the ingredients. 1 (7 oz) chicken breast will give you two servings. So it really depends on how much you want to end up with. If you want 4 servings, then you would add one more (7 oz) chicken breast for a total of 2 breasts. 3 (7 oz) breasts will get you 6 servings and 4 (7 oz) breasts will get you 8 servings. Also, I made this in a small slow cooker. So to enlarge the recipe, you will want a larger slow cooker as well. I’m guessing here, but I would say you’ll need a 3-4 quart slow cooker. Slow cooking has it’s own “laws”, so if you get hung up on what to do with your slow cooker or what size you need, just ask. I’ll work through it with you. Just let me know how much you want to enlarge the recipe. Hope that helps!
Thank you so much for your response! You’re so helpful!
Angela – My pleasure! 🙂
Angela – My pleasure!
One more question, can the chicken be frozen when it goes in the crockpot or does it need to be thawed?
Angela – For food safety, it’s best if it is thawed first in the fridge.
Pinned–can’t wait to make it this week. Thanks for all of the great recipes you share. Good luck with your new cookbook!
Donna – Thank you so much! 😀
Looks so delicious I want to try! What did you serve it with? Or did you just eat this by itself? Like over rice or something?
Abby – It’s pretty versatile! I have served it with just a side salad and I have also served it over brown rice. Either way! 🙂
Is there any way of making this recipe without a slow cooker? I don’t have one but it looks like it would be super tasty 🙁
Chloe – You could bake the chicken, shred it and then add everything together in a pot. But you won’t get the super soft texture of the chicken that only a low cooker can give it.
This recipe looks great, can’t wait to try it! I have a question about the canned tomatoes, is it true that the lining of the can mixed with the acidity of the tomatoes has an adverse reaction and may be harmful?
Debbie – Yes. I recommend searching out BPA free cans or glass jarred products. I believe Costco is BPA free, but you’d have to double check that. I now buy all my tomato products in glass jars. It’s a bit more expensive, but I think it’s worth it.
I made this for dinner last night! I loved that the beans were already mixed in with the chicken. It made the family members who usually wouldn’t eat beans include it in their burritos. Sneaky healthy choices . 🙂 Thanks!
Theresa – Haha! I used to do that with Mini Chef and veggies. Now, he loves them!
Quick question, if I don’t have crockpot how can I make it? This really looks good and I wish I could make it.
Hal – You would have a really hard time matching the final texture without a slow cooker. However, you could potentially bake and shred the chicken and then add everything to a pot and cook to let the flavors meld.
all I can say is “wow!”
I am trying to get my 12 year old into cooking 1 simple meal a week. This recipe was perfect! Simple, healthy, and delicious. All the flavored blend perfectly, it’s not about a single ingredient but all working together.
Thank you for posting this one, I’m looking for more, for sure.
Elise – Fabulous!!! Such a great life lesson!! 😀
Are these spice measurements right? I tripled the recipe a sit looks like the chicken took a huge bath in spices.
Kayla – For the given portions, the measurements are correct. How does yours taste?