Crock Pot: White Chicken Chili

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 my pregnancy brain forgetful 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.

Chicken Taco Chili

I follow a variety of other blogs, one is a momma to adorable twin girls, but she also shares a lot of awesome recipes.
With fall right around the corner she posted a crock pot recipe. I was ALL over this one! Not to mention it would go nicely with the avocados from our tree.
She calls it a soup. I would call it more like a chili/soup/stew. But whatever you want to classify it as it is DELICIOUS!

bowl Pottery Barn-Emma collection

Crock Pot Chicken Taco Chili - from/adapted 3 Ladies and their Gent

1 LB boneless skinless chicken
1 (15oz) can black beans, drained and rinsed
1 (15oz) can kidney beans, drained and rinsed
1 (15oz) can cannellini beans, drained and rinsed
1 (15oz) can corn, drained and rinsed

2 (15oz) can diced tomatoes (this I had 1 Italian variety on hand, the other was plain)

1 (10oz) can RoTel (again you can get creative with the variety)

1 (15oz) can chicken broth

1 packet dry ranch salad seasoning mix

1 packet taco seasoning

Toppings: shredded cheese, sour cream, avocado (all optional, but HIGHLY recommended) 

1. Throw EVERYTHING in the crock pot and cook on low for 8 hours. When you get home take folks or tongs to shred the chicken.

2. Serve and enjoy with accouterments from above

SO SO SO Good! It will be on the regular menu rotation from now on. 

I threw my chicken breast in there from the freezer and it was perfect.  Like I noted with the diced tomatoes, there are a lot of varieties out there with flavor on these, so get creative. Also the ranch seasoning packet had a "spicy" version I may try next time. Same with the beans, throw any of our 3 favorite together, she has originally done pinto beans, I swapped them out.