Circle B Kitchen
While the slow cooker is a super convenient way to cook this, I found that sometimes the beans don't get as soft as I would like, even after 8 hours. So I've taken to soaking the beans overnight or briefly cooking them before adding them to the pot in the morning. You will be thrilled and amazed by the aromas created in your kitchen while this cooks. And truthfully, it tastes even better than it smells!
Note: Instead of using a crockpot, you can bake this in the oven at 200 degrees for 4-6 hours
Note: If using dried beans, just soak them overnight or cook them briefly (simmer for 30 to 40 minutes or 10 minutes in the Instant Pot) before adding them to the pot, just to be sure they get tender and take on the flavors of the sauce.
Serves 6-8
1 1/2 cups (1/2 lb) dried pinto beans, rinsed *(see below for alternate recipe)
1 jar (11 ounces) mild or medium red salsa (1 ½ cups)
1 tablespoon chopped canned chipotle chiles in adobo sauce
2 tablespoons flour*
1 cup water*
1 ½ lbs boneless, skinless chicken thighs (about 8)
Coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper or 1 large poblano pepper, chopped
*If using canned beans:
3 cans of pinto beans, drained and rinsed
1T flour
½ cup water
For serving:
¼ cup sour cream
¼ cup chopped fresh cilantro
sliced avocados (optional)
In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and 1 cup water. Season chicken with salt and pepper, arrange chicken thighs on top 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 the pot. Keep warm until ready to serve.
Top with sour cream, avocado slices and chopped cilantro. Serve with Mexican rice and tortillas.