Slow-Cooker Tex-Mex Chicken and Beans

Name: Slow-Cooker Tex-Mex Chicken and Beans
Prep time: 15 min
Total time: 8 min
Ingredients: 1 cup dried pinto beans, rinsed; 1 jar (11 ounces) mild or medium salsa (1 1/2 cups); 2 tablespoons chopped chipotle chiles in adobo sauce; 2 tablespoons unbleached all-purpose flour; 1 1/2 pounds boneless, skinless chicken thighs (about 8); Kosher salt and freshly ground pepper; 1 red onion, chopped; 1 red bell pepper, chopped; Sour cream, finely chopped jalapeno, hot sauce, and tortilla strips or chips, for serving

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Prep Time: 15 minutes

Total: 8 hours, 15 minutes

Author : Martha Stewart

Ingredients

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1 cup dried pinto beans, rinsed1 jar (11 ounces) mild or medium salsa (1 1/2 cups)2 tablespoons chopped chipotle chiles in adobo sauce2 tablespoons unbleached all-purpose flour1 1/2 pounds boneless, skinless chicken thighs (about 8)Kosher salt and freshly ground pepper1 red onion, chopped1 red bell pepper, choppedSour cream, finely chopped jalapeno, hot sauce, and tortilla strips or chips, for serving

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Instructions

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Step 1

Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)

Step 2

Preheat a 5- to 6-quart slow cooker.

Step 3

Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. 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 (or on high for 4 hours).

Step 4

Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.