1Tbspdark chili powder or ground ancho chili powder
1tspsalt
1/2tspblack pepper
214.5 ozcans cannellini beansdrained and rinsed
114.5 ozcan diced tomatoes with green chiles
1mediumoniondiced
1ribcelerydiced
3clovesgarlicminced
3cupslow sodium chicken stock
1/2cuphot sauce i.e. Frank's or your favorite
11 ozpacket dry ranch salad dressing mix
18 ozcontainer chive and onion cream cheesesoftened
blue cheese crumbles, green onion and sour cream for serving
Instructions
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.