Wednesdays with Trish the Dish!

Happy Hump Day!  What a crazy week it’s been in the South.  Hurricane Irma certainly unleashed her wrath on the Caribbean, Florida and the surrounding states.  This is the third day school has been out here in the Atlanta area due to downed trees and power outages.  I hit three detours taking the girls to my mom this morning.  We were lucky and only lost power for a few minutes but some of the neighboring homes have been out for a couple of days now.  I can only imagine the devastation in Florida. Thoughts and prayers are with all those affected…

I won’t be at Bolton Farmer’s Market this Sunday.  The Rose Lawn Festival is this weekend in Cartersville, GA and I will be there on Saturday and Sunday.  If you are in the area, come check it out!  The weather looks great for the weekend…mid 80s and No rain so far!  Rose Lawn Arts Festival

Let’s chat about what’s been happening in the kitchen besides making LOTS of fudge for the festival.  The last few rainy days have been dedicated to warm soup, crock pot baked ziti, cookies and pizza!  I made some yummy jumbo chocolate cookies on Monday during the storm and added Ghirardelli Caramel Chips to them.  They were delicious.  We also made thin pizzas and a yummy crock pot baked ziti.  Jamie Oliver has a great pizza dough recipe that can be made and baked in less than 90 minutes.  That’s pretty awesome for homemade pizza. I’ll share all three recipes soon.  I know I dished about soup last week but Hey I’m a soup lover and a cool, rainy, windy day calls for it. Agreed?  It’s a slow cooker white bean chicken chili and one of Kinsey’s favorite.  She eats about two bowls then requests it in her thermos for school. My kind of kid!  It takes about five hours in the slow cooker, start to finish.  It’s delicious and doesn’t last long in our house!  Give it a try and let me know what you think!


Print Recipe
White Bean Chicken Chili
  1. Place chicken in bottom of slow cooker. In separate non-stick skillet, heat oil over medium-high heat then add peppers, onion and garlic. Cook for about 3 minutes, stirring frequently. Be careful not to let the garlic burn! Add to slow cooker. Pour in chicken broth then add cumin, oregano, chili powder, salt and pepper. Stir soup mixture then cook on low for five hours. At the 4 1/2-5 hour mark, remove chicken and shred on a plate with two forks. Add shredded chicken back to slow cooker along with cilantro and the juice of one lime. Drain and rinse beans then add to soup. Cook on low or warm for about 30 more minutes. Serve and enjoy!
Recipe Notes

*Great toppings - sour cream, cheese or fresh avocado

**I use a six quart slow cooker.  Cuisinart 6 Quart Slow Cooker

Adapted from

Share this Recipe

1 comment on “Wednesdays with Trish the Dish!

Leave a Reply

Your email address will not be published. Required fields are marked *