Busy day? No problem! You can make this Easy White Chicken Chili in just 15 minutes! Yes, I’ve timed it. The secret is to use pre-cooked (or a rotisserie) chicken. Loaded with great northern beans and green chile, this is one hearty, flavorful meal. And, that’s exactly what you need when the temperature dips.

Easy White Chicken Chili

There are times in all of our lives when, despite the best of intentions, we’ve felt the rush of trying to get a meal on the table. Whenever I am facing both a tight schedule and a house full of hungry kids, I get creative. And, I usually start with one of my favorite recipes, to see if I can come up with shortcuts that work in less time.

That was how I came up with this easy white chicken chili recipe. My solution at the time was simply to grab a rotisserie chicken on the way home. Nowadays, I use my tried and true method for perfect cooked, shredded chicken ahead of time. So, it’s as easy as setting some out to thaw whenever I need it.

Simple White Chicken Chili

If you’re feeling the pinch of a day with too many things to do, treat yourself to an easy dinner like this simple white chicken chili. It’s a very rare day that I don’t have time to chop an onion, but I know people who hack that part of the recipe by just buying diced onions in the produce section. Either way, there’s hardly any prep time to speak of.

I’ve lost track of how many times I’ve made this meal, in all of its glorious variations over the past few years. It’s extremely flexible. If I don’t have enough great northern beans, I can swap in pintos. If I have some leftover cooked vegetables, I will often chop them up and toss them into the pot. I can’t really think of a wrong way to make this soup.

That said, you know me. I have to recommend at least a couple adaptations, so that you can make it truly

Whenever the temperature dips and soup season arrives, I find myself using my crockpot even more than usual more. I am convinced that this slow cooker white chicken chili is the reason crockpots exist. No stress. Just tender chicken, hearty beans, spicy chile, and a house that smells divine.

Slow Cooker White Chicken Chili

This slow cooker white chicken chili is a creamy, hearty soup filled with tender chunks of savory chicken, soft white beans, green chile, and plenty of spices. I’ve tried more than my fair share of chili recipes, even a fair number of slow cooker chilis.

And, given the choice? I’ll take a slow cooker chili every time. Low heat over long hours is the only magic in this recipe. But, dang does it do the trick. It transforms all the ingredients and flavors into an incredible, hearty dinner that we keep coming back to. I like to serve it up alongside a batch of my favorite easy drop biscuits, hot and fresh and still steaming from the oven.

Slow Cooker White Chicken Chili Recipe

And, when I think of slow cooker meals, there’s not much about this one that I could change. It’s simple enough to throw together ahead of time for a weeknight meal. But, the experience of eating it is one that you’ll want to slow down and savor.

I really only have one tip specifically for this slow cooker white chicken chili recipe. Take the chicken breasts out of the crock pot to shred them. You’ll never have to go fishing for a stubborn chunk that you missed. And, it lets you more easily work with the meat. I used to always shred my meat in the slow cooker, but now I never do.

I’ve listed all of my family’s favorite toppings as optional ingredients in the recipe card. But, I’m always curious. What will you add to this chili to make it your own? Be sure to let me know in the comments how it turned out!

Carmelitas are dessert bars that have a buttery brown sugar oat crust, a melty chocolate and rich caramel center, and a crumbly oat topping. Dessert perfection!

I love switching up desserts — don’t get me wrong, chocolate chip cookies and brownies are amazing, but sometimes your sweet tooth needs something new. These carmelita bars are everything you love about cookies and candy rolled into one irresistible bite.

The top and bottom layers are soft, golden oatmeal cookie goodness, sandwiching a gooey caramel-chocolate center that melts together beautifully. One bite, and you’ll understand why these bars never last long at our house!

Why You’ll Love These Carmelita Bars

Gooey, melty, and a little bit of crispy in each bite. The combination of textures is totally divine!

Super easy to make. Even taking into account the different layers it’s pretty much just as easy as could be which is perfect for when you want a little something sweet but you aren’t up for a huge kitchen project.

No mixer needed. All you need is a large mixing bowl and a wooden spoon.

These are always a huge crowd pleasers. I’ve never taken home leftovers when I’ve taken them to any kind of event.

Now this is dangerous, but you probably have all the ingredients in your pantry right now, so get baking!

Ingredients Needed for Carmelitas

The good news just keeps on comin’! Most of the ingredients for carmelita bars are pantry-friendly ingredients that you’ll already have at home. Here is what you will need:

• Flour: Gives structure to the oat layers so they hold the gooey filling together.
• Old-Fashioned Oats: Add chewy texture and that classic oatmeal cookie flavor we love in carmelitas.
• Cinnamon: Adds warmth and depth, enhancing the caramel and chocolate flavors.
• Salt: Balances the sweetness and makes the caramel and chocolate flavors pop.
• Baking Soda: Helps the oat mixture bake up light and slightly crisp instead of dense.
• Brown Sugar: Adds rich caramel flavor and moisture, giving the crust that buttery chew.
• Butter: Binds the oat mixture together and creates that golden, crisp, melt-in-your-mouth texture.
• Caramel Squares: Melt into that gooey, rich caramel center that defines carmelitas. You’ll want 37 pieces of the individually wrapped caramels, no more, no less.
• Evaporated Milk: Thins the caramel just enough so it’s pourable and soft when baked.
• Heavy Cream: Adds extra richness and keeps the caramel ultra-smooth and creamy.
• Chocolate Chips: We prefer a combination of milk chocolate chips and semi-sweet chocolate chips. Milk chocolate brings creamy, sweet chocolate flavor that pairs perfectly with caramel. The semi-sweet chocolate adds balance and depth — just enough b

When it comes to dinners that are lightning fast but still feel luxurious, Pesto Salmon is the way to go. Topped with a homemade parsley pesto with crunchy pine nuts, this dinner takes just 20 minutes from start to finish!

Pesto Salmon

The magic of this pesto salmon is in the contrast between the rich, buttery salmon and the incredible nutty pesto spread on top. This pesto hits above its weight class, with the earthy flavors of parsley, the toasted pine nuts, and hints of parmesan and garlic. It’s one of those dishes where texture, aroma, and taste are all balanced in harmony.

I love pesto, though I don’t cook with it all that often. Mainly this is because I really enjoy getting to make my own. Some days, I can’t afford the time. But, with this baked salmon, you have time for both. Parsley pesto is a little milder than basil pesto, and that’s what I chose to use here. You can use whichever you prefer.

Pesto Salmon Recipe

I’ve cooked fish with variations of this pesto and pine nut topping quite often for my boys. They love it. And, so do I. So, if you’re looking to make this recipe yours, there are also a few ways I like to change it up from time to time.

• Mince up a tsp of cilantro or arugula to add a subtle citrusy or peppery flavor to the topping.
• Add in some chili flakes for gentle heat. You can also drizzle some hot sauce before serving, but you’ll want to be careful to make sure the flavors are a good match.
• Sprinkle the salmon filets with some crushed toasted pistachios. This adds some gorgeous visuals and will bring out the crunch big time.

If you do adapt the recipe, be sure to tell me what you changed and how it turned out. I look forward to hearing from you!

This Parsley Pesto delivers so many of the things I love about traditional basil pesto, but with a slightly more subtle flavor profile. It’s creamy, herby goodness with hints of Parmesan and garlic, and just the right amount of nutty texture.

Parsley Pesto

I really like parsley pesto because it invites a little curiosity. This pesto uses all the other ingredients you’d expect: olive oil, finely grated cheese, and minced pine nuts and garlic. But the parsley adds an unexpected twist. And, I like that the flavor of parsley is a little less in your face, compared to basil.

Most people don’t realize that you can make pesto with other herbs. But, you totally can (and in my opinion, should) try each of your favorite herbs in a pesto sauce. Maybe you’ll find one you like better, too!

Parsley Pesto Recipe

Traditional Italian pesto is ground by hand in a mortar and pestle (pesto comes from the word pestare, “to crush”). But, you can also use a food processor to speed the mixture along, like I did for this parsley pesto recipe. Look at us, just breaking ALL the rules!

If you’re using a food processor like me, be careful not to overmix the ingredients. You should only have to pulse it a few times to chop the ingredients. Pulsing the ingredients while you pour the olive oil is intended to incorporate the oil throughout. Not to make a smooth paste. You want a slightly coarse texture to remain at the end.

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