Slow Cooked Tex Mex

By Lynxa

Ingredients

• 1 cup dried pinto beans, rinsed
• 1 jar salsa (1 1/2 cups)
• 2 Tbsp chopped chipotle in adobo
• 2 Tbsp flour
• 1 cup water
• 8 boneless, skinless chicken thighs
• 1 med red onion, chopped
• 1 red bell pepper, chopped
• cilantro
• sour cream

Preparation

Step 1

In a slow cooker stir beans, salsa, chipotle, flour and water.
Season chicken with salt and pepper and arrange on top.
Scatter onion and red pepper over chicken. Cover, cook on low 8 hours. Don't open the lid during cooking!!!
To serve shred the chicken and mix in.
Top each serving with cilantro and sour cream