Search Site   
Turkey Pot Pie
Graham Cracker Pie
3-Cheese Escalloped Potatoes
Peanut Power Bowl
Thai Chicken Lettuce Wraps with Peanut Sauce
Peanut Butter Breakfast Bread Pudding
Peanut Butter Squares
Country Ribs BBQ Sauce
Grilled Smoked Sausage & Pepper Hoagies
Deluxe Nacho Dogs
Western Shepherd’s Pie
Find comfort in tasty potatoes

By Patti Londre, www.WorthThe Makes 6-8 servings 1/2 onion, chopped 1-1/2 pounds boneless, skinless chicken thighs 1 can (15.5 ounces) white cannellini beans, drained and rinsed 1 can (11 ounces) corn, drained 1-1/2 cups medium heat green salsa, divided 1 can (4.5 ounces) chopped green chiles, medium heat 2 teaspoons minced garlic 1-1/2 teaspoons ground cumin 1/3 cup chopped fresh cilantro 2 large Idaho Russet potatoes 1/2 teaspoon salt 1 cup shredded cheddar cheese 1/2 cup sour cream

Place chopped onion on the bottom of a 12-cup or larger Crock Pot. Add chicken thighs, beans and corn. In a small bowl, mix together 1 cup salsa, chiles, garlic and cumin. Pour over top. Cover and cook on low for 8-10 hours. Remove chicken pieces to a plate and, using two forks, pull the meat into bite-sized pieces. Return meat to pot. Stir in cilantro. Peel potatoes, quarter, place in a medium pan, add salt, cover with water and heat to boiling. Reduce heat and cook potatoes until fork-soft, about 10 minutes. Drain the potatoes and keep in pan. At this point, move one oven rack to 6 inches from broiler, and the other to the bottom rung. Turn broiler to high. Place a 3-quart casserole dish on the bottom rack to heat up while you prepare the potatoes. To the drained potatoes in the pot, add sour cream and remaining 1/2 cup salsa. Using a measuring cup or soup ladle, scoop 1/2 cup of liquid from the chili, add to potatoes and mash quickly with an electric beater. Continue to add chili liquid to the potatoes a little at a time until whipped creamy. Stir in shredded cheese. Remove casserole dish from oven, scoop the chili into the hot dish, top with mashed potatoes and use a fork to spread the potatoes to seal to the edge, then place under the broiler for at least 5 minutes, watching carefully to not over-brown. Serve immediately.