White Lightning Chicken Chili ( white bean ) and Artisan Bread

Ok...I have been so busy making Macaroons (recipe to come) and prepping for events I am cooking for that I have run sorely behind.

I apologize but promise the newest recipes are winners!

White Lightning Chicken Chili


Recently a friend made white bean chicken chili for a potluck and I was inspired to try making my own.  Luckily The Pampered Chef had a great recipe to start with.   I prepared the chili in the morning and placed in a slow cooker for the day to serve for supper.  If you are making to eat right away, the RockCrok Dutch Oven would be an excellent choice :)

I started by making my chicken in the Deep Covered Baker .... As I have said, this is my "go to" way of preparing chicken now.  A little olive oil in the bottom, 2 chicken breasts brushed with a little more oil, cover and cook 5 minutes on each side! 

Once the chicken was done, I chopped in my electric food processor quick. 

 I wanted nice hearty chunks of chicken.

Next I sliced 1 jalapeno and 1 onion and placed in a saute pan to cook.

While my vegetables were cooking, I drained 1 can of Great Northern beans and placed in a bowl.  I opened and drained 2 more cans of great northern beans and placed in a bowl to the side.

To my bowl with 1 can of beans, I used my Garlic Press to place 6 cloves of garlic in the bowl.  I then mashed the beans and garlic together.

At this point I added the chicken broth, vegetables and mashed beans to my slow cooker with the chicken and mixed well. I added 1/2 a package of taco seasoning and the juice of one lime and mixed together again.

  I allowed it to cook on high for 2 hours and then low for 4 hours. 

 I stirred it all occasionally and checked flavor.

About an hour before serving I mixed a little cornstarch and water together and added to the soup to thicken.

Now during the hours that my soup was in the slow cooker, I was also making my first loaf of no knead artisan bread :)

No Knead Bread

I started by placing 3 cups of whole wheat bread flour, my yeast, and salt in a mixing bowl.  I also added some Parmesan Garlic Dipping Seasoning to the mixture for some added pizazz!  I mixed together and then added my 1 1/2 cups water and 3 Tbsp. oil.  The dough is slightly sticky.

I lightly oiled the bottom of my clean (it had previously made chicken) Deep Dish Baker.  I placed my ball of dough directly in the Deep Dish Baker and covered in Plastic Wrap.  I allowed it to rise about 4 hours.

I sprinkled a little flour over the top and cut decorative lines into the top of the bread.   Bake at 450 degrees covered for 30 minutes and then uncovered for another 10-15 minutes.

The finished products, chili topped with shredded cheese and a splash of salsa.

This was not my husbands favorite meal, but I thought it was pretty tasty and hearty.  I had friends who gladly took all the leftovers off our hands :)

I don't feel my bread was the best and next time will plan ahead so I have more "rising" time before baking, but for my first ever attempt at making bread, it was pretty delicious...just needs to be prettied up a bit!