Slow-Cooked Tex-Mex Chicken and Beans
Circle B Kitchen
Note: Instead of using a crock pot, you can bake this in the oven at 185 - 200 degrees for 8 hours
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, chopped
*If using canned beans:
3 cans of pinto beans, drained and rinsed
½ cup water
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 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.