Slow Cooker Tex-Mex Chicken Stew

It's off to choir tonight to practice for X-mas Eve mass. I need dinner on the table as soon as I hit the door. I whipped out the old slow cooker and threw this together last night before turning in. It's a nice change from traditional chili and will warm you through and through.

I once had a bad experience with dry beans and my slow cooker. Since then I always boil them in enough water to cover. I turn off the heat and let them steep, covered, in the hot cooking liquid for an hour. This gives the beans a bit of a head start and they come out perfect every time.

Serves 6

1 1/2 cups dry pinto beans
1 11 oz jar of good quality mild-medium salsa
3 tbsp flour
2 pounds boneless, skinless chicken thighs
salt and pepper
1 large red bell pepper, seeded and chopped
1 large onion, diced
3 cloves garlic, minced
1 1/2 cups chicken stock
1 4 oz can of diced fire roasted green chilies
1/2 tsp chipoltle chili powder
1 tbsp chili powder
1 tbsp smoked paprika
Light Sour Cream and Cilantro for serving

Spray the insert of your slow cooker with cooking spray. Place the beans on the bottom of the slow cooker. Pour the salsa over the beans and mix in the flour. Place the chicken thighs on top. Sprinkle on the chili powders, paprika, salt and pepper over the chicken. Layer the onions, garlic, red pepper and green chilis on top. Pour the chicken stock over all. Turn the cooker on low for 8-10 hours. Serve with light sour cream and chopped cilantro