Slow Cooker Tex Mex Chicken And Beans Recipe

Slow Cooker Tex Mex Chicken And Beans Recipe

Ingredients
1. Boneless, skinless chicken thighs (1 1/2lb)
2. flour (2tbsp)
3. chopped canned chipotle chiles in adobo sauce (2tbsp)
4. mild and medium salsa (1jar about 16 ounces)
5. dried pinto beans, rinsed (1c)
6. chopped fresh cilantro, (1/4c for serving)
7. reduced fat sour cream (1/4c for serving)
8. chopped red bell pepper (1medium)
9. chopped red onion (1medium)
10. coarse salt and freshly ground black pepper
11. water (1c)

Method of preparation:-
1. Take a slow cooker of 5 to 6 quarters. Mix salsa, beans, flour, chopped canned chipotle chiles and 1 cup of water in it. Take chicken, sprinkle salt and pepper over it and then place the chicken on the top of beans mixture.

2. Spread red bell pepper and onions on the top of chicken. Cover the cooker and cook it for about 8 hours on low heat.

3. Take out the chicken from the stew, cut it into large pieces and again place it in stew. When the chicken gets ready then serve it inside the flour tortillas or over brown rice. Decorate it with sour cream and cilantro.

Number of servings – 4

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