Slow-Cooked Tex-Mex Chicken & Beans

Name: Slow-Cooked Tex-Mex Chicken & Beans
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
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

Submitted by Kater

"This is a recipe I found in the Seattle P-I newspaper. I thought it looked yummy so am posting it here so as to not lose it. There is a slow-cooker and an oven method. Cooking time will vary depending on cooking method used."

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Ready In:: 15mins
Ingredients:: 11
Serves:: 4

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

In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
Season chicken with salt and pepper; arrange on tope 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; shred 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 oz each) pinto beans, drained and rinsed, for the dried beans, and increasing the water to 2 cups.
Cover pot and bring to a simmer on stove top.
Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
Proceed with step 3.