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.)
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.
Originally Submitted
12/9/2021
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