Sounds delishLOL! We've had several weeks of all beef for lunch and dinner. It's a nice change.
Oh, and tomorrow night is Chicken Chili:
1 cup(s) dried pinto beans, rinsed
1 jar(s) (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoon(s) chopped canned chipotle chiles in adobo sauce (in the Mexican aisle at No Frills)
2 tablespoon(s) all-purpose flour
1 1/2 pound(s) boneless, skinless chicken thighs (about 8)
Coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/4 cup(s) reduced-fat sour cream, for serving
1/4 cup(s) chopped fresh cilantro, for serving
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. Scatter onion and bell pepper on top of chicken.
2. 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.
Thread: What's on the menu?