Slow-Cooked Tex-Mex Chicken and Beans

I copied this directly from Martha Stewart's website.*

• Ingredients

  Serves 4

• 1 cup dried pinto beans, rinsed (I would recommend soaking the beans the night before to make sure they get cooked all the way the next day.)
  
• 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

Directions

1. 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.
2. Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
3. Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

*Note: I do not actually like Martha Stewart very much, BUT. She does have this one cookbook that I love, love, love and her Dinner Tonight emails are great.
That's all.