This was an amazing easy recipe, and perfect for the rainy crappy weather we have been having. I adapted this recipe from a blog I follow. A mom and her twin little girls, and she understands the need to make quick and yummy recipes!
Crock Pot White Chicken Chili
3 (15oz) cans white northern beans (drained and rinsed)
1 (15oz) can garbanzo beans (drained and rinsed)
1 lb chicken (fresh or frozen)
2 (4oz) cans mild green diced chilies
1 (15oz) can chicken stock
2-3 teaspoons cumin
1 teaspoon chili flakes
1 packet dry ranch seasoning
3-4 cloves garlic minced
Throw all in crock pot, stir, cook on low for 7-8 hours. Come home, stir and shred chicken. Serve with sour cream, cheese and/or avocado.
Side note: Make sure the crock pot is plugged IN before leaving the house!!! This was not my day.
Thankfully I have an amazing husband who came back home (on bicycle) to plug it in.
My adaptations: I like a variety of beans, you can probably even use white kidney beans or cannellini beans. I used only 2 teaspoons of the ranch packet, but I figured next time I will dump the whole packet in. I also added the chicken stock. If you are like me and buy the giant stock cartons when they are BOGO just fill an empty bean can with stock and dump in. I eyeballed it this time, because I only had a little left in the carton and dumped it all in.