Slow-Cooker Tex-Mex Chicken and Beans

Name: Slow-Cooker Tex-Mex Chicken and Beans
Prep time: 15 min
Total time: 495 min
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; 1.5 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

3.8

(272)

54 Reviews

By

Martha Stewart Editors

Updated on March 20, 2020

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