The title lived up to my expectations, this was certainly easy and quite pleasing for so few ingredients. We found it to be a little on the meaty side, so I reduced the amount of chicken breasts for the next time. I think with that tweak we would definitely try this again.
- 4 cans white beans (two drained, two undrained)
- 2 cups salsa, medium recommended
- 1 can diced green chilies
- 8 oz shredded pepper jack
- 1 large or 2 medium chicken breasts
- salt and pepper
Mix together beans, salsa, and green chilies in the bowl of a slow cooker. Place chicken on top, season. Cook on low for 5 hours.
Remove chicken & shred, then add cheese & chicken back to the mix. Cook one more hour on low. Top with your choice of avocado, green onion, or cilantro.
Recipe slightly adapted from Kath Eats reader Leila
Dessert tonight was sliced oranges covered in a rosemary honey syrup with toasted hazelnuts. This is the first dessert I’ve tried from Ellie Krieger’s So Easy cookbook. I loved that it was winter seasonal ingredients and looked beautiful on the plate. The syrup was a honey simple syrup combination of lemon juice, honey and fresh rosemary. I added the zest of the orange as well. Simple, elegant, and delicious – just my style.