This recipe has also become a hit in our house. I love how completely easy it is to throw together and walk out the door. It just cooks in the crock pot without needing you to stir it or anything! We had left overs for lunch the next day. Since it was so similar to chili I thought it needed some cornbread to go with it. I can’t remember if I used the recipe on the cornmeal box or if I went with the standby Better Homes and Gardens cookbook. This also came from Everyday Food by Martha Stewart. Once again after too much searching (read frustrated) I figured out that it is not on her website but after some more googling I found it on our local newspaper’s site! Hmm!!
Slow-Cooked Tex-Mex Chicken and Beans
source: Everyday Food November 2007
Prep time: 15 minutes
Cook time: Varies, depending on method.
1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8 )
coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/4 cup reduced-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving
Step 1: In a 5- to 6-quart slow cooker, 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.
Step 2: Cover and cook on low heat for 8 hours (Do not open lid or stir).
Step 3: Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.
Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for the dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.