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Wonderful crockpot
recipe...
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1 cup |
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dried pinto
beans, rinsed |
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16 ounce |
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jar mild or
medium salsa |
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2 Tbs |
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chopped
canned chipotle in adobo sauce |
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2 Tbs |
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flour |
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1½ lbs |
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boneless,
skinless chicken thighs |
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coarse salt
and freshly ground black pepper |
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1 medium |
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red onion,
chopped |
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1 medium |
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red bell
pepper (seeds and ribs removed), chopped |
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¼ cup |
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reduced-fat
sour cream, for serving |
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¼ cup |
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chopped
fresh cilantro, for serving |
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1 |
In a 5 to 6 quart
slowcooker, stir together beans, 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. |
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2 |
Cover and cook on
low heat for 8 hours. |
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3 |
Remove chicken from
stew; shred into large pieces, and return to stew. |
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4 |
Serve over brown
rice, or inside flour tortillas to make tacos. Garnish
with sour cream and cilantro. |
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Servings: 4 |
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Cooking Tips |
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*You may also use 1 to 2
cans of pinto beans, rinsed in place of the dried beans. Leave
out the water in the recipe if you use canned beans. Don't add
canned beans until the last hour of cooking. |
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Recipe Source |
| Modified
from Everyday Food |
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