Slow Cooker Tex-Mex Chicken Thighs

Slow cooker tex mex chicken

The Spruce

Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
479 Calories
15g Fat
40g Carbs
51g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 479
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 22%
Cholesterol 208mg 69%
Sodium 1655mg 72%
Total Carbohydrate 40g 14%
Dietary Fiber 11g 41%
Total Sugars 8g
Protein 51g
Vitamin C 16mg 79%
Calcium 88mg 7%
Iron 5mg 27%
Potassium 1157mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you haven't hopped on the slow cooker wagon, this is your chance to experience firsthand why making meals in this magnificent pot is the best thing since sliced bread! Just 10 minutes of easy preparation is all you have to do, as the slow cooker does all of the hard work. Use the 6 hours of cooking time to go on with your day and come back home to a wonderful aroma of spices bubbling in your pot. These succulent chicken thighs are a wholesome and filling recipe that uses only natural ingredients without adding extra sodium or flavor enhancers. Chicken, corn, beans, chile peppers, salsa, and taco seasoning go in the pot, then a quick mix, and voilá, a few hours later dinner is served. Great for busy weeknights, and special enough for a family weekend gathering, our recipe doubles easily and makes a great option to feed many hungry guests. Serve over rice and top with additional salsa and avocado slices, or with cornbread, for a bright and tasty Mexican-inspired meal.

Boneless chicken thighs are recommended for the recipe, but if you want to save a few bucks, go ahead and use bone-in thighs, as they're cheaper and the bone will give extra oomph to the preparation. For the best chicken thighs, choose cuts that are mostly covered in skin with the best-by date that's furthest into the future. The chicken must have a lively appearance and a pinkish color; dismiss grey-looking cuts. Keep in mind that one pound of boneless chicken thighs usually includes four pieces—our recipe is meant to feed four people so each will get up to one and a half thighs. If you think you might need more pieces per person, the easiest is to double the recipe and have tasty leftovers for another meal. Keep refrigerated for two days or freeze right away once cooled and keep for up to three months in the freezer.

This protein-filled meal gets the best out of the chicken and provides a great amount of fiber from the beans and corn, which are also packed with plant-based protein. Once drained, the 15-ounce can of beans will yield approximately one and a half cups, which have around 21 grams of protein plus 25 grams of fiber, an outstanding amount considering the higher end of the recommended daily intake of fiber for adults stands between 25 grams (women) and 38 grams (men). This easy meal will leave you satisfied and well-nourished thanks to its wholesome and nutritious ingredients.


  • 1 to 1 1/2 pounds boneless chicken thighs

  • 1 (12- to 15-ounce) can whole kernel corn, drained

  • 1 (15-ounce can) black beans, drained

  • 1 (4-ounce can) mild green chile pepper, chopped

  • 1 cup chunky salsa

  • 1 tablespoon taco seasoning

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for tex mex chicken
    The Spruce
  2. Remove excess fat from the chicken thighs.

    Remove excess fat from chicken
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  3. Put the trimmed chicken thighs in the slow cooker.

    Put trimmed chicken in slow cooker
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  4. Add the corn, beans, chile peppers, salsa, taco seasoning, and pepper. Stir to blend ingredients.

    Add vegetables to the slowcooker
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  5. Cover and cook on LOW for 5 1/2 to 6 1/2 hours, or until chicken is tender.

    Cover and cook
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  6. Serve with your choice of sides and enjoy.

Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Beans Black, Mature, Canned, Low Sodium. FoodData Central. United States Department of Agriculture.