Slow-cooked Tex-mex Chicken & Beans

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 cup dried pinto bean, rinsed
• 1 1/2 cups salsa (use your favorite)
• 2 tablespoons chopped chipotle chiles in adobo
• 2 tablespoons all-purpose flour
• 1 cup water
• 1 1/2 lbs boneless skinless chicken thighs
• 1 medium red onion, chopped
• 1 red bell pepper, seeded & chopped
• salt & pepper
• 1/4 cup sour cream, for serving
• 1/4 cup chopped fresh cilantro, for serving

Recipe

• 1 in a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
• 2 season chicken with salt and pepper; arrange on tope of bean mixture.
• 3 scatter onion and bell pepper on top of chicken.
• 4 cover and cook on low heat for 8 hours (do not open lid or stir).
• 5 remove chicken from stew; shred into large pieces and return to stew.
• 6 serve topped with sour cream and cilantro.
• 7 oven method:.
• 8 preheat oven to 350°.
• 9 follow step 1, using a 5-quart dutch oven or large pot, substituting 2 cans (15 oz each) pinto beans, drained and rinsed, for the dried beans, and increasing the water to 2 cups.
• 10 cover pot and bring to a simmer on stove top.
• 11 transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
• 12 proceed with step 3.