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MAIN DISHES-
POULTRY:
Slow- Cooker Tex- Mex
Chicken and Beans
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Slow-
Cooker Tex- Mex Chicken and Beans |
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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 |
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Modified from Everyday Food |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"I didn't have extremely high
hopes for this dish. I'm NOT a crockpot cook normally but this one
fit the bill for what I needed on a busy day. I used the canned
beans instead of the dried. Our family LOVED this recipe.
They are already asking me to make it again. We used the
bean/chicken mixture to make tacos with flour tortillas. I'm happy
to add it to my rather small collection of crockpot recipes that are
worth repeating!"
-San Diego, CA
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