When life gets extra hectic, like it has been lately, I turn to my good ol' friend the slow cooker. I don't use it all that often--maybe every other month--but it's always such a time saver when I have a million other things to do. I mean, what could be better after a long day of work and errands than coming home to a delicious-smelling house and a finished dinner?
This one was flavorful and healthy. The colors of the dish were great on the table. I served it with a small side salad, but this mixture would be great on top of a salad, for a burrito filling, or as a topping for amazing nachos!
Slow Cooker Tex-Mex Chickenadapted from www.marthastewart.com
1 c. dried pinto beans, rinsed
1 1/2 c. (11 oz.) good quality mild or medium salsa
2-3 chipotle chiles in adobo sauce, chopped
2 TBSP all-purpose flour
1 1/2 lbs. boneless, skinless chicken breasts
coarse salt and ground pepper, to taste
1 large yellow onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
3 cloves garlic, minced or pressed
1/4 c. low-fat sour cream, for serving
1/4 c. chopped fresh cilantro, for serving
4 scallions, white and green parts chopped, for serving