Tex Mex Chicken and Beans Ingredients: 1 cup dried pinto beans, rinsed 1 1/2 cups mild or medium salsa 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, 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. 2. Scatter onion and bell pepper on top of chicken. 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.
As fall fades away and winter looms ahead, things just get really busy for just about everyone. With the holidays just around the corner, it seems like it is just go-go-go most of the time. Which is why I really love dinners that I can make ahead of time, whether it means prepping the whole thing and sticking it in the freezer for a later date or throwing a bunch of things in the crockpot first thing in the morning. If you are looking for family-friendly meals that won't have you scouring the pantry (or takeout menus) at 5:30 p.m., here are 10 recipes to check out: - By Janssen Bradshaw
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