Slow Cooker Tex-Mex Chicken

I've come to love my crockpot over the past few months. It's so nice to come home from a long day of work and have supper ready. It also makes a lot of food that we can eat on for a couple of days. This Tex-Mex chicken was delicious. The beans and chicken were perfectly tender, and it had a nice smokey flavor from the adobo sauce. I put this mixture on top of a baked potato for a complete meal. Normally I like my baked potatoes slathered with butter, bacon, and all the other unhealthy stuff, but this Tex-Mex Chicken had enough flavor on it's own. I only added a dab of light sour cream on top, and it was still figure friendly.

Slow Cooker Tex-Mex Chicken

Ingredients:
1 cup dried pinto beans
2 cups water
1 1/2 cups mild or medium salsa
2-3 chipotle chiles in adobo sauce, chopped
2 Tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken breasts
Coarse salt and ground pepper, to taste
1 large yellow onion chopped
1 red bell pepper (ribs and seeds removed), chopped
3 cloves garlic, minced or pressed
1/4 cup low-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving
4 scallions, white and green parts chopped, for serving

Directions:
In a five to six-quart slow cooker, stir together beans, salsa, chilies, flour and water.
Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion, bell pepper, and garlic on top of chicken.

Cover and cook on low heat for eight hours. Do not open lid or stir... I promise it's working!
Remove chicken from slow cooker and shred into large pieces. Return chicken to slow cooker and top with sour cream, cilantro, and scallions.
Serves 6 as a main course. Serves about 8-10 if you serve on top of a baked potato.

Source: Apple A Day ... Originally from Martha Stewart