Slow-Cooked Tex-Mex Chicken & Beans

• 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

1. In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
2. Season chicken with salt and pepper; arrange on tope of bean mixture.
3. Scatter onion and bell pepper on top of chicken.
4. Cover and cook on low heat for 8 hours (do not open lid or stir).
5. Remove chicken from stew; shred into large pieces and return to stew.
6. Serve topped with sour cream and cilantro.
7. Oven Method:.
8. Preheat oven to 350u0b0.
9. 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.
10. Cover pot and bring to a simmer on stove top.
11. Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
12. Proceed with step 3.

pinto bean, salsa, chipotle chiles, flour, water, chicken thighs, red onion, red bell pepper, salt, sour cream, fresh cilantro

Taken from www.food.com/recipe/slow-cooked-tex-mex-chicken-beans-268162 (may not work)