Ingredients
Boneless, skinless chicken thighs (1 1/2lb), flour (2tbsp), chopped canned chipotle in adobo sauce (2tbsp0, mild and medium salsa (1jar about 16 ounces), dried pinto beans, rinsed (1c), chopped fresh cilantro, (1/4c for serving), reduced fat sour cream (1/4c for serving), chopped red bell pepper (1medium), chopped red onion (1medium), coarse salt and freshly ground black pepper.

Method of preparation:-
Take a slow cooker of 5 to 6 quarters. Mix salsa, beans, flour, chilies and 1 cup of water in it. Take chicken, sprinkle salt and pepper over it and then place the chicken on the top of beans mixture. Spread bell pepper and onions on the top of chicken. Cover the cooker and cook it for about 8 hours on low heat. Take out the chicken from the stew, cut it into large pieces and again place it in stew. When the chicken gets ready then serve it inside the flour tortillas or over brown rice. Decorate it with sour cream and cilantro.

Number of servings – 4