Slow-Cooked Tex-Mex Chicken and Beans Stew

Recipe inspired from Everyday Food online

Ingredients

• 1 cup dried pinto beans, rinsed
• 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
• 2 tablespoons all-purpose flour
• 2 large chicken breasts
• salt, to taste
• 1/2 large red onion, chopped
• 1 red bell pepper (ribs and seeds removed), chopped
• 1/4 cup reduced-fat sour cream, for serving
• 1 tsp garlic powder
• 2 tsp basil

Directions

1. In a 5- to 6-quart slow cooker, stir together beans, salsa, flour, and 1 cup water. 
2. Season chicken with salt, garlic and basil, then arrange on top of bean mixture. 
3. Scatter onion and bell pepper on top of chicken.
4. Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
5. Shred chicken into large pieces and return to stew. 
6. Serve topped with sour cream.

I forgot to start this early enough, so in place of the beans, I decided to serve this over couscous.