Slow Cooker Sunday: Tex-Mex Chicken and Beans

Prep Time: 5 minutes
Cook Time: 8 hours
Serves 4


1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa ( 1 1/2 cups)
2 tablespoons chopped canned chipotle chilies in adobo sauce (about 1 chili)
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper, chopped
1/4 cup sour cream, for serving
1/4 cup chopped fresh cilantro, for serving


1) In a slow cooker, stir together, beans, salsa, chilies, 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) Cover and cook on low heat for 8 hours (Do not open lid or stir.)

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

Cooking Note: I only cooked mine for 7 hours and it was starting to stick on the bottom. So you may want to reduce the cook time.