Saturday, October 31, 2009

Slow Cooked Tex-Mex Chicken and Beans

This recipe feeds 4 people so if you need to you can easily double this.

1 cup dried pinto beans
1 jar mild salsa
2 tablespoons chopped canned Chipotle chilies
2 tablespoons all purpose flour
1 1/2 pounds boneless skinless chicken thighs
Coarse salt and pepper
1 medium red onion chopped
1 red bell pepper chopped
1/4 cup sour cream for serving
1/4 cup chopped fresh cilantro for serving


1 in a 6 quart slow cooker, stir together beans, salsa, chilies, 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

2.Cover and cook on low for 8 hours.

3 Remove chicken from stew;shred into large pieces and return to pot. Serve topped with sour cream and cilantro.

Note... Warm Flour Tortillas would be good with this too. A good meal to put on before you leave for work.

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