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Slow Cooker Tex-Mex Chicken and Beans PDF Print E-mail
(3 votes, average 4.33 out of 5)
Monday, 17 October 2011 00:00

Printable Recipe

2 (15.5 oz) cans pinto beans, rinsed and drained
2 cups salsa (I used Pace)
1-2 tablespoons chipotles in adobo (I process a whole can of chipotles in adobo in a food processor as soon as I open it and keep it in the fridge then use 1-2 tablespoons of the blended mixture - otherwise just chop up 1-2 of the peppers from the can)
2 boneless, skinless chicken breasts
1 cup water
1 teaspoon salt
1 cup diced onion
1 medium green bell pepper

Optional suggested toppings - sour cream, cheese, chopped tomatoes, chives, cilantro

Place all ingredients except toppings in a slow cooker.
Cover and cook on low 8 hours.
Remove chicken from slow cooker. Shred into pieces and return to stew.
Serve with desired toppings.

Serves 4

Based on a recipe from Martha Stewart.

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