Slow Cooked Tex Mex Chicken and Beans

By dawnita7

Ingredients

• 1 c. dried pinto beans
• 2 T chopped canned chipotle chilies in adobo sauce
• 1-1/2 lbs. boneless, skinless chicken thighs
• 1 medium red onion, chopped
• 1 jar (11 oz) mild or medium salsa (1.5 cups)
• 2 T flour
• Coarse ground salt and pepper
• 1 red bell pepper, chopped
• Sour cream and cilantro for serving

Preparation

Step 1

1. in a 5-6 quart slow cooker, stir together beans (soak overnight), salsa, chilies, flour and 1 c. water. Season chicken with salt and pepper and lay on top of beans. Scatter onion and red bell pepper on top of chicken.
2. Cover and cook on low for 8 hours (DO NOT OPEN THE LID OR STIR).
3. Shred chicken into beans. Serve over tortilla chips with sour cream and cilantro.