Ingredients Meat & Poultry Chicken Chicken Thighs Slow-Cooker Tex-Mex Chicken and Beans 3.8 (272) 54 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 20, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings: 4 For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter). Ingredients 1 cup dried pinto beans, rinsed 1 jar (11 ounces) mild or medium salsa (1 ½ cups) 2 tablespoons chopped chipotle chiles in adobo sauce 2 tablespoons unbleached all-purpose flour 1 ½ pounds boneless, skinless chicken thighs (about 8) Kosher salt and freshly ground pepper 1 red onion, chopped 1 red bell pepper, chopped Sour cream, finely chopped jalapeno, hot sauce, and tortilla strips or chips, for serving Directions Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.) Preheat a 5- to 6-quart slow cooker. Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours). Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips. Stephen Kent Johnson Print