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)
800 Calories
22g Fat
89g Carbs
64g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 800
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 29%
Cholesterol 119mg 40%
Sodium 822mg 36%
Total Carbohydrate 89g 32%
Dietary Fiber 24g 87%
Protein 64g
Calcium 237mg 18%
*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're looking for an easy but tasty chicken recipe for the slow cooker, this is a great choice. Boneless chicken thighs are economical and simple to prepare and cook in the slow cooker. This dish is delicious over hot cooked rice or Mexican-style rice and a salad.


  • 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 chopped green chile pepper
  • 1 cup chunky salsa
  • 1 tablespoon taco seasoning
  • 1/4 teaspoon ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for tex mex chicken
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  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.