My apologies for the delay in posting.  I was working on a fabulous pumpkin round up of recipes I’ve been drooling over, as well as photos of my lil pumpkin, but I just didn’t get it finished before Halloween.  Life just gets in the way!  I won’t withhold photos of Elliott just because I never got that round up finished.  Please enjoy the pics of my little guy!  (PS. If you follow me on Instagram, you get to see photos of him quite often!  Check out that link for more.)

Hanging out in the pumpkin patch, like ya do.

Lil buddy was napping before we arrived, so he didn’t really get fully alert & smiley until the same time my battery died!  🙁  And yes, he is slightly out of focus in this one.  Double 🙁

Oh my…  As you can see I often have my hands full with this one!  One day a couple weeks ago I got the call while at work that he was running a fever.  Poor guy turned out to have an ear infection.  I left work to pick him up and he spent the majority of that day in my arms moaning, crying, or shrieking.  The one bright part of that day was the relief that we didn’t need to worry about dinner that night.  The night before I had prepped this slow cooker meal and put it in the fridge.  Nathan simply turned it on to cook later that morning.  We were able to take turns eating & comforting our sick one.  It truly was a relief to have a delicious meal rather than scrambling for random things, or running out for fast food.

I did some tweaking to this recipe to suit our likings.  Josie mentioned it was a really thick chili, so therefore I added 2 cups of broth as I prefer mine with more liquid.  I still found it pretty thick, so you could bump it up to 2 1/2 -3 cups if you wanted.  I also added diced green chiles, and it works with diced jalapeños (canned, but fresh would probably work just as well).  I love that this makes a TON of chili.  Enough to eat leftovers another night, as well as plenty of lunches.  I recently made this as a meal to take to a friend who is a new mother, and it might be my go-to meal for that from now on!  It’s just SO easy & delicious.  This will remain in regular rotation with us for sure!



Slow Cooker White Bean Chicken Chili

Prep Time: 10 min

Cook Time: 6-8 hours

**The cheese has never fully melted for me. I even tried cutting the cheese into smaller cubes. I have always cooked this on LOW, so perhaps if it were cooked on HIGH it would melt. Usually when reheating in the microwave the cheese melts. It doesn't detract from the taste, but it's something to note. Next time I might try grating the cheese, or using shredded.**


4 (15-oz) cans white beans, drained and rinsed
8 ounces Pepper jack cheese, cut into cubes
3 cups salsa (any heat level you prefer)
1 small can of diced green chiles or jalapeños
2 cups chicken broth
2-3 boneless, skinless chicken breasts, trimmed of fat


Combine the beans, cheese, salsa, diced chiles, and broth in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.

adapted from Pink Parsley