Slow Cooker Tex Mex Chicken and Beans

Name: Slow Cooker Tex Mex Chicken and Beans
Total time: 615 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 cup dried pinto beans, (rinsed and soaked in water for at least a couple of hours); One 16-ounce jar mild or medium salsa; 2 tablespoons chopped canned chipotle in adobo sauce; 2 tablespoons all purpose flour; 1 medium red onion, (chopped); 1 medium red bell pepper, (seeds and ribs removed, chopped); kosher salt and freshly ground black pepper; 1½ pounds boneless, skinless chicken breasts; ¼ cup chopped fresh cilantro, (for serving)

Here's a simple chicken and bean recipe that's great wrapped in tortillas or served over rice.

⏱️ 615 min 🔪 Prep: 15 min 🔥 Cook: 480 min 📊 Hard 👁️ 20 views

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$Slow Cooker Tex Mex Chicken and Beans$ Foto: RecipeGirl

Ingredients

4 servings

1 cup dried pinto beans, (rinsed and soaked in water for at least a couple of hours)
One 16-ounce jar mild or medium salsa
2 tablespoons chopped canned chipotle in adobo sauce
2 tablespoons all purpose flour
1 medium red onion, (chopped)
1 medium red bell pepper, (seeds and ribs removed, chopped)
kosher salt and freshly ground black pepper
1½ pounds boneless, skinless chicken breasts
¼ cup chopped fresh cilantro, (for serving)

Steps

In a 5 to 6 quart slow cooker, stir together drained beans, salsa, chiles, flour, 1 cup water, onion and bell pepper.
Cover and cook on low heat for 4 hours. Season chicken generously with salt and pepper; arrange on top of bean mixture, add another cup of water, and cook on low heat for 4 more hours.
Shred chicken, and stir.
Serve over brown rice, or inside flour tortillas to make tacos (not included in the nutritional). Garnish with cilantro and additional desired toppings.