Slow Cooker Buffalo Chicken Chili (Printable Version)
Ground chicken, buffalo sauce, fire-roasted tomatoes, and beans come together for a bold, comforting bowl. #crockpot #buffalochicken #chili #comfortfood #spicy
# Ingredients:
→ Chili Base
01 -
1 pound ground chicken
02 -
15 oz canned white navy beans, drained and rinsed
03 -
14.5 oz can fire-roasted tomatoes, drained
04 -
2 cups chicken broth
05 -
1/4 - 1/2 cup buffalo wing sauce, start with 1/4 cup and adjust as needed
→ Seasonings and Add-ins
06 -
1 package ranch dressing mix
07 -
1 cup frozen corn kernels
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon celery salt
11 -
1/2 teaspoon dried cilantro
12 -
1/4 teaspoon salt
13 -
8 oz cream cheese
14 -
Blue cheese crumbles, optional
# Steps:
01 -
In a skillet, cook the ground chicken until fully cooked. Transfer to the slow cooker, or store in the refrigerator if preparing ahead of time.
02 -
Add the beans, tomatoes, chicken broth, buffalo wing sauce, ranch dressing mix, corn, onion powder, garlic powder, celery salt, cilantro, and salt to the slow cooker. Stir to combine.
03 -
Place the block of cream cheese on top of the chili mixture. Cover and cook on high for 4 hours or low for 8 hours.
04 -
Stir the cream cheese into the chili until fully incorporated. Adjust the buffalo wing sauce to taste, if needed.
05 -
Ladle the chili into bowls and top with blue cheese crumbles, if desired.
# Notes:
01 -
For extra flavor, let the chili sit on 'warm' for an additional hour before serving.