MARTHA'S SLOW COOKER TEX MEX CHICKEN AND BEANS
Steps:
- 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. Cover and cook on low heat for 8 hours. (Do not open lid or stir.) Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.
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- 1. Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain.
- 3. Place beans, salsa, chiles, flour, and the water in the slow cooker; stir to combine. 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 for 8 hours (or on high for 4 hours).
- 4. Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeño, hot sauce and tortilla strips.
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