One of my favorite slow-cooker recipes that the entire family loves is White Ranch Chicken Chili. Now, in order to get my little boy to try it I renamed it to ‘Hulk Stew’ but he was totally on board once he tried this delicious and creamy chili. I like to serve it with some hot fresh baked potatoes or a pan of my Mawmaw’s famous cornbread. Now I got the original recipe from Tried and Tasty but have made a few changes of my own.
White Ranch Chicken Chili aka Hulk Stew
- 1 can drained and rinsed black beans
- 1 can drained and rinsed cannelini beans
- 1 can corn, undrained
- 1 can Rotel, undrained
- 1 package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 8 oz package light cream cheese
- 3 chicken breasts
- 1 cup chicken or vegetable broth
Place chicken at bottom of pot, then pour out whole can of corn, rotel, and beans. Top with seasonings and ranch mix. Stir together and pour in broth. Cover with lid and cook on low for 6-8 hours. When there is about 2 hours left stir in cubes of the cream cheese and replace lid. Once it’s all cooked, remove chicken from pot and shred it (I use two forks to do this). Once shredded, stir the chicken back into the pot and serve.