Slow-Cooker Tex-Mex Chicken and Beans

Slow-Cooker Tex-Mex Chicken and Beans-EF-11/07

I served it with brown rice cooked with some Mexican seasonings and some Whole
wheat flour tortillas on the side for making wraps.


* Exported from MasterCook *

Slow-cooker Tex-Mex Chicken and Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried pinto beans, rinsed
1 1/2 cups mild or medium salsa
2 tablespoons chopped canned chipotle in adobo sauce
2 tablespoons whole wheat flour
1 1/2 pounds boneless, skinless chicken thighs
salt and ground black pepper
1 medium red onion, chopped
1 red bell pepper (seeds and ribs removed)
chopped
1/4 cup reduced-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

In a 5-to 6-quart slowcooker, stir together , 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.

Remove chicken from stew; shred into large pieces, and return to stew.

Serve topped with sour cream and cilantro.

Source:
"Everyday Food-11/07"