Ingredients

The following ingredients have 8 Servings
  • 1 1/2 - 2 lbs boneless skinless chicken breasts
  • 1 Tbsp dark chili powder or ground ancho chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 14.5 oz cans cannellini beans (drained and rinsed)
  • 1 14.5 oz can diced tomatoes with green chiles
  • 1 medium onion (diced)
  • 1 rib celery (diced)
  • 3 cloves garlic (minced)
  • 3 cups low sodium chicken stock
  • 1/2 cup hot sauce i.e. Frank's or your favorite
  • 1 1 oz packet dry ranch salad dressing mix
  • 1 8 oz container chive and onion cream cheese (softened)
  • blue cheese crumbles, green onion and sour cream for serving

Instruction

  • Rub chicken pieces on all sides with chili powder, salt and pepper. Arrange in bottom of slow cooker.
  • To the slow cooker add tomatoes, beans, onion, celery and garlic. Add chicken stock, hot sauce and Ranch dressing mix. Stir not disturbing the chicken pieces.
  • Cover and cook on low for 4 1/2-5 hours. Uncover, remove chicken breasts. Use 2 forks to shred or chop. Return to slow cooker with cream cheese. Stir well to distribute, the cream cheese will begin melting immediately. Stir until incorporated.
  • Cover, and continue to cook for 20-30 minutes on high, just until cream cheese has completely melted and the chili is well blended. Stir well.
  • Serve topped with sour cream, blue cheese crumbles and green onion and additional hot sauce, if desired.