Slow-Cooked Spicy Chicken and Beans

I recently inherited my mom's old slow cooker and I've been using it a lot! I found this recipe via Martha Stewart and altered it just a bit. It's absolutely delicious!

Ingredients:

• 1 cup dried pinto beans, rinsed
• 1 and 1/2 cups salsa (I used hot salsa but mild will work well too)
• 2 tablespoons chopped canned chipotle chiles in adobo sauce (I used about 4 tablespoons instead and mine came out really spicy so be cautious)
• 2 tablespoons all-purpose flour
• 1 pound boneless skinless chicken breasts (thighs if you prefer dark meat)
• salt and pepper
• 1 medium red onion, chopped
• 1 red bell pepper, ribs and seeds removed, chopped
• sour cream (for serving)
• cilantro (for serving)

In a slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper. Arrange the chicken on top of the bean mixture. Scatter the onion and bell pepper on top of the chicken. Cover and cook on low. Do not remove the lid or stir.

Tip: I didn't soak my beans overnight but I also cooked mine for a LONG time (about 18 hours) so if you plan on cooking for only about 8 hours, I suggest soaking them first.

Garnish with cilantro and sour cream. Enjoy!