Crock Pot Yankee Chicken Chili

• 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) canniblet 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 18 ounces taco seasoning mix
• 1 (1 ounce) envelope hidden valley ranch dressing mix
• 1 teaspoon chili powder

1. Remove all skin from chicken and shred the meat.
2. Place in the bottom of the slow cooker.
3. Stir in both envelopes of seasoning mix and chili powder.
4. Add the canned ingredients.
5. (You can drain them for a chunkier chili or not drain them for a more soupier version.
6. I usually drain each one halfway).
7. Stir everything together and cook on high for 2 hours or low for 4 hours.
8. Keep warm on lowest setting and serve with your favorite "toppers" (tortilla chips, sour cream, cheese, etc.
9. ).

rotisserie, pinto beans, great northern beans, light kidney beans, canniblet corn, tomatoes, tomatoes, tomato sauce, green chilies, taco, chili powder

Taken from www.food.com/recipe/crock-pot-yankee-chicken-chili-315303 (may not work)