Taco Ranch Chicken Chili || Tasty & EASY Dump and Go Crock Pot Recipe

Finely dice the medium onion using a chopper or knife.

Open all the cans: do not drain the chili beans or Rotel tomatoes, but drain the cannellini beans.

Add the frozen chicken breasts to the crock pot first.

Sprinkle the taco seasoning and ranch seasoning over the chicken.

Add the finely diced onions to the crock pot.

Add both cans of chili beans and the can of cannellini beans.

Add the can of Rotel tomatoes and 1 cup of water (or 1/2 cup for thicker chili).

Stir to combine and ensure the chicken is submerged.

Place the lid on the crock pot and set to cook on high for 4 hours or until chicken is fully cooked.

Remove the chicken from the crock pot to a separate dish and shred it, keeping larger chunks if preferred.

Return the shredded chicken to the crock pot and stir.

Taste and adjust seasoning with salt and pepper as desired.

Serve with toppings: shredded cheddar cheese, sour cream, tortilla chips, green onions, and freshly squeezed lime juice.

Equipment Needed

Spice Level:

Allergens