Crock Pot Yankee Chicken Chili

Ingredients

• 1 rotisserie-cooked chicken, fully cooked
• 1 (16 ounce) can pinto beans
• 1 (16 ounce) can great northern beans
• 1 (16 ounce) can light kidney beans
• 1 (11 ounce) can niblet corn
• 1 (12 ounce) can Rotel tomatoes & chilies
• 1 (12 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (4 ounce) can diced green chilies
• 1 1/8 ounces taco seasoning mix
• 1 (1 ounce) envelope hidden valley ranch dressing mix
• 1 teaspoon chili powder

Directions

1. 1

   Remove all skin from chicken and shred the meat. Place in the bottom of the slow cooker.

2. 2

   Stir in both envelopes of seasoning mix and chili powder.

3. 3

   Add the canned ingredients. (You can drain them for a chunkier chili or not drain them for a more soupier version. I usually drain each one halfway).

4. 4

   Stir everything together and cook on high for 2 hours or low for 4 hours.

5. 5

   Keep warm on lowest setting and serve with your favorite "toppers" (tortilla chips, sour cream, cheese, etc.).