Tex-Mex Chicken & Beans: Slow-Cooker Month Recipe #3

It seems like I've been slow-cooker free since my last post, but in fact, I've used it a lot.  I made Spicy Peanut Tofu, Meatballs & Sauce, and Soy-Ginger Chicken.  However, the tofu and meatballs took significant prep work and were not the "toss-in and cook" meals I had promised.   I will try the Spicy Peanut Tofu or Chicken recipe again soon without pre-cooking anything and will report back.  The meatballs were made in the oven and then thrown in some jarred sauce all day.  I was so hopeful that the Soy-Ginger Chicken would be good.  But, I was not a fan.
Back to a successful slow-cooker recipe!  I normally stear clear of anything called "Tex-Mex," but this recipe sounded good AND it used the slow-cooker.  I adapted it from a Martha Stewart recipe.  The taste of this recipe really depends on the salsa you choose.  I used Pace Salsa Verde...it has tomatillos, jalapenos, and a smoky flavor.

Tex-Mex Chicken and Beans over Brown Rice

Ingredients

1 can pinto beans, rinsed
1 can black beans
1 jar (11 ounces) mild or medium salsa (1 1/2 cups) (I used Pace Salsa Verde)
2 tablespoons chopped canned chipotle chiles in adobo sauce (about 2 chiles)
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8) (I used chicken breasts)
Coarse salt and ground pepper
1/2 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/2 cup reduced-fat sour cream, for serving
2 cups cooked brown rice

Directions:
•In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, and flour. 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 over cooked brown rice and top with sour cream.

P.S. It smelled like Chipotle restaurant in the house all day!
 
P.P.S. I prepped the night before :)