Day 13 White Chicken Chili

Well fall came in like a lion, one day it was 90 degrees and then over night it was cold and I had to dig out my sweat shirts… (yahoo I love my sweat shirts so comfy to me) I grew up in Arizona where  you get two seasons, late spring and heat stroke summer…. I have lived in Idaho for about 12 years now and I love that there are four seasons… So when fall rolls around I get all excited about making fall dinners. Mexican style food a staple in my house I some times think if I knew how to make more Mexican style dishes we would eat it almost 7 days a week. Tonight’s dish did not come from Pioneer Woman’s web page…

Yes I said it and I think if may need repeating…. TONIGHT’S DINNER DID NOT COME FROM PIONEER WOMAN’S WEB PAGE.

whoow that was hard to say twice…

I was lead to this recipe last Thanksgiving. 3 of my girls and I drove down to Surprise Arizona to spend the week with family and friends who returned emails… One night my mother made this amazing dish and when I asked her for a copy of it she led me to the Cracked Up Kitchen

To say it is amazing is an understatement. My girls asked for it several times last fall and winter and it has quickly become a household favorite. I think it is great comfort food for the colder weather…

The  night before last  the girls asked if it was on my menu list and I told them that it was and they giggled with excitement and at the same time asked if I would make it this week. So last night I took a whole chicken out of the deep freezer put it in the fridge to defrost for today.
I love this recipe for a couple of  reasons, Easy Peasy it is. For the most part it is a one dish wonder your Crock Pot…

Today however I mixed it up a bit I used a whole chicken one because I wanted left overs and two that is what was in the freezer as far as chicken went. I rinsed my chicken and took the heart and liver put them in a sauce pan on the stove for the dogs… (no grave to make for this dish) patted my little yard bird dry with a paper towel. I then took the bottom of my broiler pan and covered it with tin foil, (for easy clean up) I have a small rack that I placed my bird on in the broiler pan. I seasoned my bird with Kirkland brand Taco seasoning. and a little butter and baked in the oven for 1 hour and 20 minutes at 350 degrees.

I let it cool and while it was cooling I tossed the rest of my ingredients into my crock post and mixed them up.

4-5 cups cooked chicken… (you can boil your chicken or buy a roasted chicken at the store)

12-16 ounces of salsa

one, 14 oz can of Chicken stock ( if you boil your chicken first you can use the stock from that)

3 cans of white beans (not drained)

1 TBS of Cumin  ( I get mine in a little bag in the Spanish food aisle at Winco)

Salt and pepper to taste

8 oz block of pepper jack cheese ( shredded or cubed)

Alright here comes the easy part toss it all in a crock pot for about two hours on high, top with tortilla chips and a dollop of sour cream. Or Pool Boy likes to turn his in to Nacho Style…

You can also toss it all in a stock pot simmer for about 20 minutes and add the cheese just before you serve….

Again I love easy meals when my teens are busy busy and my toddler is not feeling well.

Here is the link to the original recipe  White Chicken Chili

and here is a picture of tonight’s finished dish…. ( sorry for not more pictures today as my Little Bug was not feeling all that hot today)