Slow-Cooked Tex-Mex Chicken & Beans - cooking recipe

Ingredients

1 cup dried pinto bean, rinsed
1 1/2 cups salsa (use your favorite)
2 tablespoons chopped chipotle chiles in adobo
2 tablespoons all-purpose flour
1 cup water
1 1/2 lbs boneless skinless chicken thighs
1 medium red onion, chopped
1 red bell pepper, seeded & chopped
salt & pepper
1/4 cup sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

Preparation

In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
Season chicken with salt and pepper; arrange on tope 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 stew.
Serve topped with sour cream and cilantro.
Oven Method:.
Preheat oven to 350\u00b0.
Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 oz each) pinto beans, drained and rinsed, for the dried beans, and increasing the water to 2 cups.
Cover pot and bring to a simmer on stove top.
Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
Proceed with step 3.