Carolina Hot Pot

This recipe was given to me by a co-worker. She made a batch of it and brought it in to work to share and we all thought it was fabulous. It’s a great slow cooker meal, but can also be made on the stove top. I think it’s a wonderful dinner for a cold winter evening.

The ingredient list may sound a little odd, but trust me; you will be amazed at how wonderful the dish will turn out. I think the ranch dressing mix is probably the “secret” ingredient. It makes about eight servings, so it is good for feeding a crowd.

Prep Time: 5 minutes
Cook Time: 6 hours (in crock pot); 1 hour (on stove top)
Servings: 8

Ingredients

4 boneless skinless chicken breasts
1 large can crushed tomatoes
1 can Ro-Tel tomatoes and green chilies (you choose desired level of "heat"; I use regular)
1 can corn
1 can navy or white beans
1 can red kidney beans
1 can pinto beans
1 envelope Hidden Valley Ranch Dressing
1 TBSP chili powder

Toppings (optional): shredded sharp cheddar cheese, a squeeze of fresh lime, sour cream, etc.

Directions

Crock Pot: combine all ingredients (do not drain beans or corn). Cook on low for 6 hours. Remove chicken breast, shred and return to pot to heat through.

Stove top: combine all ingredients (do not drain beans or corn). Cook on medium heat until chicken is cooked through; remove chicken breast, shred and return to pot and simmer for at least 30 minutes before serving.

Serve with desired toppings and tortillas or tortilla chips.

Note: for those watching their sodium levels, you may drain the corn and beans before you put them into the pot, but you might need to add a little water or low-sodium chicken broth to thin the mixture just a bit.