JennyLee is making this chicken today, using the oven method I posted here. But we were talking about it and we both seemed to remember making this delicious dish in our slow cookers last time. So I went back, looked it up, and yes! Indeed, there are two ways to make this tex-mex feast: in the slow cooker, or in your oven. The slow cooker takes 8 1/4 hours with 15 minutes of prep. The oven method takes about 2 hours, with the same amount of prep. So you can just take your pick.
Incidentally, I also wanted to make this chicken today. I am totally not kidding when I tell you, the grocery store did not have boneless skinless chicken thighs. They do not typically stock boneless skinless chicken thighs. I had to Special Order boneless skinless chicken thighs. It is enough to make a person lose their mind. Especially since Miss JennyLee and I were reminiscing about how tasty and fabulous and filling and simple this dish is. And now I can't have any. =(
The recipe is from the November 2007 edition of Everyday Food magazine. (And if you search their website for the recipe, you will notice a huge typo there which calls for 2 quarts of flour. Not so, just follow my lead, I took it straight from the magazine).
****Finally! The boneless skinless thighs arrived! I substituted Green Chile Sauce for the salsa, and was it delicious!! You should try it!
slow-cooked tex-mex chicken and beans
For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list.
- 1 cup dried pinto beans, rinsed
- 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
- 2 tablespoons chopped canned chipotle chiles, in adobo sauce
- 2 tablespoons all-purpose flour
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- Coarse salt and ground pepper
- 1 medium red onion, chopped
- 1 red bell pepper (ribs and seeds removed), chopped
- 1/4 cup reduced-fat sour cream, for serving
- 1/4 cup chopped fresh cilantro, for serving
- 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.
And don't forget, if you don't quite have 8 hours ahead, but still want to have this meal, you can get it done in less than 2 1/2 hours using the oven method.