Crock Pot White Chicken Chili

I came across this recipe on the Betty Crocker website and thought it looked pretty tasty, so I made it up a few nights ago. It was a wonderful, rich, filling soup with a little kick of spice that tasted great on a cool autumn night! I made a batch of cheddar onion bread in my bread maker to top off the meal, yum!

Crock Pot White Chicken Chili

4	skinless chicken thighs
1	large onion, chopped (1 cup)
2	cloves garlic, finely chopped
1 3/4	cups chicken broth (from 32-oz carton)
1	teaspoon ground cumin
1	teaspoon dried oregano leaves
1/2	teaspoon salt
1/4	teaspoon red pepper sauce
2	cans (15 to 16 oz each) great northern beans, drained, rinsed
1	can (11 oz) white shoepeg corn, drained (I just used yellow corn)
3	tablespoons lime juice
2	tablespoons chopped fresh cilantro

	Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
	Cover and cook on Low heat setting 4 to 5 hours.
	Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.

Weight Watchers points per serving: 4

WW Au Gratin Potatoes

I found this recipe on the Weight Watchers website and I was BLOWN AWAY by how amazing these potatoes are, so yummy!!! By far the BEST au gratin potatoes I have ever made. I served them with these delicious apple and Gouda cheese chicken sausages from Costco. They are pre-cooked so you only have to reheat them. The potatoes are 3 points a serving and the sausage is another 3 points, so 6 points for the whole dinner! Jarom is already asking when we can have that for dinner again!

Weight Watcher's Au Gratin Potatoes (Serves 8)

Ingredients

	1 spray(s) cooking spray
	1 Tbsp butter
	1 medium onion(s), thinly sliced
	2 Tbsp all-purpose flour
	2 cup(s) fat-free skim milk
	2 pound(s) Yukon Gold potato(es), thinly sliced
	1 cup(s) low-fat shredded cheddar cheese
	1 tsp table salt
	1/4 tsp black pepper

Instructions

• Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
  
  
• Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
  
  
• Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
  
  
• Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.