tex-mex chicken and beans

This recipe is an adaptation from Everyday Food. It is super easy and really yummy.

1 can pinto beans, drained
1 can diced tomatoes
1 can Kidney beans, drained
1 jar salsa
2 tablespoons chopped canned chipotle chilies in adobo sauce
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (I used frozen)
salt and peppa
1 medium onion, chopped
1 bell pepper, chopped

sour cream and cilantro for serving (and probably some cheese for good measure)

Combine all ingredients in a slow cooker. Cook for about 6 hours on low.