slow-cooker tex-mex chicken and beans

By ngaldi

Ingredients

• 1 cup dried pinto beans, rinsed
• 1 jar (11 -ounces) mild or medium salsa (1 1/2 cups)
• 2 tablespoons chopped canned chipotle chilies in adobo sauce
• 2 tablespoons all purpose-flour
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• salt and ground pepper to taste
• 1 medium red onion, chopped
• 1 red bell pepper, chopped
• 1/4 cup reduced-fat sour cream, for serving
• 1/4 cup chopped fresh cilantro, for serving

Details

Adapted from foodnetwork.com

Preparation

Step 1

In a 5- to 6- quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (do not open lid or stir). Remove chicken from stew; shredd into large pieces, and return to stew. Serve topped with sour cream and cilantro. Oven Method Preheat oven to 350°. Follow step 1 using a 5-quart Dutch oven or large pot, substituting 2 cans (15-ounces each) pinto beans, drained and rinsed, for dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven, and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with the last step.