Slow-Cooker Tex-Mex Chicken and Beans Recipe

Ingredients

• 1 cup dried pinto beans, rinsed
• One 11-ounce jar mild or medium salsa (1½ cups)
• 2 tablespoons chopped chipotle chiles in adobo sauce
• 2 tablespoons all-purpose flour
• 1 cup water
• 1½ pounds boneless, skinless chicken thighs (about 8)
• Coarse salt and freshly ground black pepper
• 1 red onion, chopped
• 1 red bell pepper, chopped
• Sour cream, finely chopped jalapeño, hot sauce, and tortilla strips or chips, for serving