1 lb of cooked shredded chicken
3 cans great northern beans
16 oz jar of picante sauce
2 cups chicken broth
2 cups of monterey jack cheese
Combine all ingredients except the cheese into a crock pot. Cook on high for 4 hours or on low for 8 hours. Add cheese for the last 15 minutes.
And for dessert:
And, for an added bonus today, here's a picture from my walk last night around the lake. I loved how the trees were perfectly reflected in the water. I love how every time I walk out there it looks different. I'm excited to collect year round pictures of the changing seasons on the lake!