Slow Cooker Ranch White Chicken Chili

• Gluten free

• Meat

  • 3 Chicken breasts - about 2.5 pounds, large boneless skinless
  • 2 Chicken bullion cubes

• Produce

  • 3 Garlic cloves
  • 2 (15.8-ounce cans Great northern beans
  • 2 (4.5-ounce cans Green chilies
  • 1 Onion, large
  • 2 tsp Oregano
  • 1 (11-ounce can Shoepeg corn, white
  • 1 Sour cream and fresh cilantro

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1 (1-ounce packet Ranch dressing mix
  • 1 Salt and pepper

• Nuts & Seeds

  • 2 tsp Cumin

Found on southernbite.com

Ingredients

• 3 large, boneless, skinless chicken breasts - about 2.5 pounds
• 3 cups chicken broth
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons oregano
• 2 chicken bullion cubes
• 1 (1-ounce) packet ranch dressing mix
• 2 (15.8-ounce) cans Great Northern beans, drained
• 2 (4.5-ounce) cans chopped green chilies
• 1 (11-ounce) can white shoepeg corn, drained
• Salt and pepper
• sour cream and fresh cilantro for garnish (optional)

Directions

• In the crock of a 4 to 5 quart slow cooker, combine the broth, onion, garlic, cumin, oregano, bullion cubes, and ranch dressing powder. Add the chicken breasts to the broth, cover, and cook on low for 4 to 6 hours.
• Remove the chicken from the slow cooker and shred the meat. Return the shredded meat to the slow cooker and add the drained beans, chilies, and corn. Add salt and pepper to taste. Return the lid to the slow cooker and cook for about 30 minutes or until the chicken, beans, and corn are heated through. Serve with a dollop of fresh sour cream and fresh cilantro.