Slow-Cooked Tex-Mex Chicken & Beans

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.

• Ready In: 15 mins
• 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

1. In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
2. Season chicken with salt and pepper; arrange on tope of bean mixture.
3. Scatter onion and bell pepper on top of chicken.
4. Cover and cook on low heat for 8 hours (do not open lid or stir).
5. Remove chicken from stew; shred into large pieces and return to stew.
6. Serve topped with sour cream and cilantro.
7. Oven Method:.
8. Preheat oven to 350°.
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. Cover pot and bring to a simmer on stove top.
11. Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
12. Proceed with step 3.