Slow Cooker Buffalo Chicken Chili Recipe
Change up your slow cooker recipes with this flavorful Buffalo Chicken Chili! Dump the ingredients in the crock pot for an easy and flavorful meal.
- 1 ½ pounds boneless skinless chicken breasts
- 15 ounces low sodium white navy beans rinsed and drained
- 14.5 ounces fire roasted tomatoes drained
- 3 cups low sodium chicken broth
- ¼ cup buffalo wing sauce
- 1 ounce dry ranch dressing mix
- 10 ounces frozen corn
- 3 celery stalks diced
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried cilantro
- ¼ teaspoon salt
- 8 ounces cream cheese
- ⅓ cup blue cheese crumbles
Spray the inside of slow cooker with non-stick cooking spray.
Place chicken breasts inside of slow cooker. Add all ingredients except for cream cheese and blue cheese, mix together.
Add the block of cream cheese on top of other ingredients and cover with lid. Cook on low heat for 7-8 hours (or high heat for 3-4 hours).
When finished cooking, remove chicken breasts from slow cooker and shred using bear claws or two forks. Return chicken to slow cooker and mix in, making sure to incorporate the cream cheese.
Add additional buffalo sauce if desired.
Top each bowl of chili with blue cheese crumbles.
Calories: 399kcal | Carbohydrates: 24g | Protein: 34g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 1261mg | Potassium: 731mg | Fiber: 2g | Sugar: 3g | Vitamin A: 882IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 2mg