So because I woke up to this and it is only a mere 20 degrees outside (and snow is a rarity this season in AZ)….

I decided to break out one of the recipes my gorgeous mother gave me.  It has fast become a family favorite. This is perfect, not only because my mommy gave it to me, but because it is easy, tasty, and warms your insides.

Here is your line up…..

(2 cans white beans, 1.5pounds shredded chicken or turkey, 1 jar salsa, 1.5 pounds monterey jack cheese)

Simply shred your cheese….we like it extra cheesy so we used the whole 2 pounds

Open your beans and toss into your crock pot; along with your salsa and give it a good stir, just to mix it up a bit

Add your shredded chicken (or I just used my the leftover turkey from the Buffalo Cilantro Turkey)

Add your cheese, stir until all mixed up. And as that rotisserie guy said “Set it and forget it!”.

Turn your crock pot on low for about 2-3 hours (check it every hour or so just to give it a good stir), and put your best guard dog on it so that no one steals it….

Once all your chesse has melted and everything looks as though it has come together, turn your crock pot to warm or off (leave the cover on) until you are ready to serve

Enjoy just as is or we love it with tortilla chips…..yummmmmmmy

(Crock Pot)White Chicken Chili

Ingredients:

• 2 cans white beans (15 oz each)
• 1.5 pounds shredded chicken, cooked (or turkey)
• 1.5 pounds Monterey Jack cheese, shredded
• 1 jar (16oz) Salsa

Directions:

1. Shred up your cheese.
2. Add everyone into your Crock Pot (chicken, salsa, cheese, beans); and give it a good stir.
3. Turn your Crock Pot on low for about 2-3 hours. Check it about every hour or so to stir.
4. Once cheese melts and everything looks as though it has come together, turn pot off or to lowest setting until ready to serve.
5. Enjoy as is or with some tortilla chips.

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