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5 Ingredient Slow Cooker Mexican Chicken

The slow-cooked chicken and beans stay moist and flavorful with Musselman’s Apple Butter.

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  • 2 pounds chicken thighs cut into 1 1/2 inch chunks
  • ½ cup MUSSELMAN’S® Apple Butter
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cumin
  • 1 10-ounce can tomatoes and green chiles
  • 1 16-ounce can pinto beans, rinsed and drained


  1. Step 1
    Place chicken in slow cooker and season with salt.

  2. Step 2
    Mix apple butter and cumin together and pour over chicken.  Add tomatoes and pinto beans. Stir together and cook on high for 3-4 hours or low for 6-8 hours.

Wrap in flour tortillas for burritos or serve over rice or quinoa with your favorite toppings for burrito bowls. 

What others are saying about this recipe

  1. Robin. Laughlin says:

    That recipe looks so very yum i will try this mexican chicicken recipe thank you for sharing

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