In a large measuring cup, whisk together flour and chicken stock. In the bowl of a slow cooker, at least 3 quarts in size, add cooked and crumbled chicken along with remaining chili ingredients. Cook on high for 4 hours or until vegetables are tender and mixture has thickened.
In a food processor or blender, combine dressing ingredients and process until smooth. Chill until ready to use.
Serve chili over a bed of mixed lettuce with crisp tortilla strips and cheese. Top off with chipotle ranch dressing.
Notes
*Chili as written will serve 4-5 as a stand alone dish or more as a salad topping. Increase to serve a larger crowd.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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