Slow-Cooked Tex-Mex Chicken & Beans

Ingredients

• 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

Directions

1. 1

   In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.

2. 2

   Season chicken with salt and pepper; arrange on tope of bean mixture.

3. 3

   Scatter onion and bell pepper on top of chicken.

4. 4

   Cover and cook on low heat for 8 hours (do not open lid or stir).

5. 5

   Remove chicken from stew; shred into large pieces and return to stew.

6. 6

   Serve topped with sour cream and cilantro.

7. 7

   Oven Method:.

8. 8

   Preheat oven to 350°.

9. 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. 10

    Cover pot and bring to a simmer on stove top.

11. 11

    Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.

12. 12

    Proceed with step 3.