Week 7: Tex-Mex Chicken and Beans

Slow-Cooked Tex-Mex Chicken and Beans

Wow! I really can't believe we've kept this up for seven weeks (with a week off for Thanksgiving). Heather's turn to pick this week.  Another good one!  This recipe was very tasty AND really easy.  It didn't make as much as I thought it would so I might double it next time for a crowd or leftovers.

Here's the link to the original recipe on Everyday Food.  Heather read the comments and suggested we soak the beans overnight. I did this and it worked perfectly.

Ingredients:
1 cup dried pinto beans, soaked overnight
most of 1 jar of Frontera Medium Salsa (Andrew loves Rick Bayless)
2 tablespoons of canned chipotle in adobo sauce, chopped
2 tablespoons all-purpose flour
1 package (about 1.25 pounds) organic chicken breast from Costco
Maldon sea salt flakes and fresh ground pepper
1 medium red onion, chopped
1 red bell pepper, chopped
1 cup chicken broth (the original recipe calls for water)

Garnish on top: a bit of sour cream and lots of chopped cilantro

Directions:
In crock pot, layer beans, salsa, chiles, flour and 1 cup chicken broth.  Arrange chicken on top of bean mixture, season with salt and pepper.  Scatter onion and bell pepper on top of chicken.

Cook on LOW for 8 hours.  Do not open lid or stir.

With two forks shred chicken by pulling it apart.  Serve with sour cream and cilantro.

I will definitely make this again.  Let me know if you want to come for dinner!