Slow-cooked tex-mex chicken and beans

from this month's Everyday Foods. Our kids loved this. Jill Dorrough

1 cup dried pinto beans, rinsed 1 jar (11 oz) mild or medium salsa (1 1/2 cups) 2 TBSP chopped canned chipotle chiles in adobo sauce (get the pre-chopped--way too messy to chop yourself, and they will be toooooo hot if you chop up the seeds in the whole ones) 2 TBSP flour 1 1/2 pounds boneless, skinless chicken salt and pepper 1 medium red onion, chopped 1 red bell pepper, chopped 1/4 c sour cream for serving 1/4 cup chopped fresh cilatro for serving Directions: In a 5-6 qt 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. Number Of Servings:4-6 Preparation Time:15 minutes