10 Make-ahead Recipes for Easy Dinners Later

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. less