Crockpot white bean ranch chicken chili

• Gluten free

• Meat

  • 3 Chicken breasts, large boneless skinless

• Produce

  • 1 cup Corn, frozen fresh
  • 2 Garlic cloves
  • 2 (15.8-ounce cans Great northern beans
  • 2 (4.5-ounce cans Green chilies
  • 1 Onion, large
  • 2 tsp Oregano

• Canned Goods

  • 1 32oz. box 4 cups chicken broth

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 packet Ranch dressing mix, dry
  • 1 tsp Red pepper flakes
  • 1 1/2 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 1 Sour cream

Found on nobiggie.net

Description

Ingredients

• 3 large, boneless, skinless chicken breasts
• 4 cups chicken broth, one 32oz. box
• 1 large onion, minced
• 2 garlic cloves, minced or ½ teaspoon store bought minced garlic
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1 teaspoon crushed red pepper flakes
• 1½ teaspoons salt
• ½ teaspoon pepper
• 1 packet dry ranch dressing mix
• 2 (15.8-ounce) cans Great Northern beans, drained
• 2 (4.5-ounce) cans chopped green chilies
• 1 cup frozen fresh corn
• sour cream, lime juice and chopped fresh cilantro to garnish (optional)

Directions

• In your crock pot / slow cooker, combine chicken broth, onion, garlic, cumin, oregano, crushed red pepper flakes, salt, pepper and dry ranch dressing mix. Add chicken breasts to the broth, cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
• Remove the chicken from the crock pot and shred it. Return the shredded chicken back into the crock pot and add the drained beans, chopped green chilies, and corn. Add more salt and pepper to taste, if needed. Cover your crock pot with the lid and cook for another 30 minutes or until the chicken, beans, and corn are warmed through. Serve with a dollop of sour cream, a squeeze of lime juice and chopped cilantro.