Slow-Cooked Tex-Mex Chicken & Beans

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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