Fall is a wonderful time of year! The air is getting crisper, the leaves are changing colors, the days are growing shorter, and the nights are getting longer. With fall comes one of the most celebrated times: Halloween. Since Halloween is our favorite holiday of the year, we want to get into the spirit for the scariest season, like ASAP. We're cooking up the ultimate frightful meal because it's a spooky night worth celebrating. After all, it IS the perfect time of year for an evening of mysticism and mayhem. For this very spooky night, we're bringing some Witches' Stew and Colorful Chicken Stuffed Peppers to a table so spine-chilling, you'll never know who might come crawling by. The best part of these recipes -- aside from Perdue's super tasty, all-natural, vegetarian-fed chicken breast -- is that they're easy to prepare, leaving plenty of time to cue up your favorite flick and get your scare on! FOR THE WITCHES' STEW

1. Place the chicken breasts, salsa and diced onion into the slow cooker. Stir together and set the timer for either 3.5 hours on high or 7 hours on low.
2. Once the stew is done cooking, remove and shred the chicken, then add it back into the slow cooker. Give one final stir and you're done. Make it more festive by serving in colorful squash bowls: Cut off the top of the squash, scoop out the insides and spoon the stew inside of them.
3. Don't forget to top off your Witches' Stew with a dollop of sour cream and some fresh cilantro. The devil is in the details!

FOR THE COLORFUL CHICKEN STUFFED PEPPERS

1. Poach the Perdue Fit and Easy Boneless, Skinless Chicken Breasts. Lay the chicken breasts in a single layer in the bottom of a large saucepan. Season with salt and pepper. Top with lemon slices, fresh herbs (we used rosemary, oregano and marjoram) and crushed garlic. Fill the saucepan with cold water until it reaches 1 to 1 1/2 inches above the chicken breasts. Bring the water to a boil, then cover the saucepan and reduce the heat to low. Lightly simmer until the chicken breasts are just cooked through, about 15 minutes. The cooking time will vary depending on the thickness of the chicken breasts. Once the chicken is done cooking, cool and shred.
2. Slice each poblano pepper in half lengthwise, then place on a baking sheet lined with parchment paper.
3. Mix shredded chicken, black beans, corn, onion, sweet potato, tomato salsa, cumin, chili powder, oregano, salt and pepper.
4. Divide mixture evenly into each poblano pepper half. Cover the pan with foil and bake for 40 minutes at 350 degrees Fahrenheit, or until the peppers are fork-tender. Remove from oven and garnish with feta cheese and cilantro.