Slow Cooker Tex-Mex Chicken and Beans

[tami]

Slow-cooker Tex-Mex Chicken and Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried pinto beans, rinsed
1 (11 ounce) jar mild or medium salsa (1 1/2 cups)
2 tablespoons chopped canned chipotle in adobo sauce
2 tablespoons flour
1 1/2 pounds boneless, skinless chicken thighs
corse salt and ground black pepper
1 medium red onion, chopped
1 red bell pepper (seeds and ribs removed)
chopped
1/4 cup reduced-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

In a 5-to 6-quart slowcooker, stir together , salsa, chiles, flour and 1
cup water. Season chicken with salt and pepper; arrange on top of bean
mixture. Scatter onion and bell pepper on top of chicken.

Cover and cook on low heat for 8 hours.

Remove chicken from stew; shred into large pieces, and return to stew.

Serve topped with sour cream and cilantro.

Source:
"Everyday Food-11/07"