Now here's a frugal dish: chicken thighs and dried beans. Sure, there's jarred salsa, and I'd encourage you to buy a good brand because the flavor will take center stage, but really, this is a cheap and easy one today, folks. And so tasty! I served this on top of rice, but you could serve it with tortillas, or even over polenta for a twist. Pair it up with a crisp side salad and you've got a filling meal with lots of warm-you-up spice.
Slow Cooker Tex-Mex Chicken & Beans (adapted from Everyday Food Magazine - I got this off their iPhone app.!)1 c. dried kidney beans, rinsed 1 jar (11 oz. ) mild or medium salsa (1 1/2 c.) 2 T. chopped canned chipotle chiles in adobo sauce 2 T. all-purpose flour 1 1/2 lbs. boneless, skinless chicken thighs Kosher salt and ground pepper 1 medium red onion, chopped 1 red bell pepper (ribs and seeds removed), chopped 1/4 c. reduced-fat sour cream, for serving 1/4 c. chopped fresh cilantro, for serving
Place the beans in a small saucepan and cover with water. Bring to a boil and boil for 10 minutes. Drain. 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. Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.