I am a big fan of Martha Stewart’s recipes. I get Everyday Food magazine and Martha Stewart Living, as well as daily recipe emails. I have never made a recipe of hers that I didn’t like. However, this recipe goes above and beyond the call of duty – Slow-Cooked Tex-Mex Chicken and Bean.

However, I’ve made some adjustments which I would like to share with you guys, so this is my version. I don’t have a slow-cooker big enough, so I always just cook it in the oven. It’s really, really easy.

2 cans (15 oz.) pinto beans – drained and rinsed
1 jar (11 ounces) salsa
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs
Coarse salt and ground pepper
5-6 cloves of garlic, minced

Preheat oven to 350 degrees. In a 5-quart Dutch oven or large pot, stir together beans, salsa, chiles, garlic, flour and 2 cups water. Season chicken with salt and pepper and arrange on top.

Cover pot and bring to a simmer on top of the stove. Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.

Remove chicken from stew; shred into large pieces and return to stew. Serve over rice topped with sour cream and pepper jack cheese.