Slow Cooker White Chicken Chili Mac

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced garlic
  • 1 diced Anaheim Pepper
  • 2 cups sliced zucchini
  • 3/4 cup diced green bell pepper
  • 3 cups cooked shredded chicken breast
  • Three 15 ounce cans white beans
  • 64 ounces reduced sodium chicken broth
  • 1 ounce package Ranch seasoning mix
  • 3 limes, juiced
  • 1/4 cup ground cumin
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups small dry pasta
  • 1/2 cup fresh chopped cilantro
  • 1 avocado, diced

Directions

  1. Heat oil in a large dutch oven over medium heat. Saute onions and garlic until softened, about 5 minutes. Stir in Anaheim peppers, zucchini, green bell peppers, chicken and beans. Saute for 10 minutes, stirring often.
  2. Transfer to a large crock pot over high heat. Add broth, Ranch seasoning, lime juice, cumin, garlic salt, salt, pepper and pasta. Close lid and let cook for 2 hours on high. Reduce heat to low or warm. Right before serving stir in cilantro and top each individual bowl with diced avocado.

Makes 12 Servings