Name: Slow-Cooked Tex-Mex Chicken and Beans
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 c. dried pinto beans -; 1 jar mild or medium salsa (1 1/2 cups) -; 2 tbsp. chopped canned chipotle chiles in adobo sauce -; 2 tbsp. all-purpose flour -; 1 1/2 lb. boneless, skinless chicken thighs (about 8) -; Coarse salt and ground pepper -; 1 medium red onion -; 1 red bell pepper (ribs and seeds removed) -; 1/4 c. reduced-fat sour cream -; 1/4 c. chopped fresh cilantro -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooked Tex-Mex Chicken and Beans

1. 1 c. dried pinto beans -

2. 1 jar mild or medium salsa (1 1/2 cups) -

3. 2 tbsp. chopped canned chipotle chiles in adobo sauce -

4. 2 tbsp. all-purpose flour -

5. 1 1/2 lb. boneless, skinless chicken thighs (about 8) -

6. Coarse salt and ground pepper -

7. 1 medium red onion -

8. 1 red bell pepper (ribs and seeds removed) -

9. 1/4 c. reduced-fat sour cream -

10. 1/4 c. chopped fresh cilantro -

How to cook deliciously - Slow-Cooked Tex-Mex Chicken and Beans

1. Stage

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.

2. Stage

Cover and cook on low heat for 8 hours. (Do not open lid or stir.)

3. Stage

Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.