Slow Cooker Buffalo Chicken Chili (Printable Version)
Tender chicken, white beans, tangy buffalo sauce, ranch, and cream cheese create a flavorful, comforting bowl.
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# Ingredients:
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 add more at end if needed
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 -
Brown ground chicken until fully cooked. Place in crock or brown ahead of time and store in fridge until ready to assemble.
02 -
Add remaining ingredients except for cream cheese and blue cheese. Stir to combine.
03 -
Add block of cream cheese on the top and cover. Cook on high for 4 hours or on low for 8 hours.
04 -
Stir to incorporate cream cheese and add additional wing sauce as desired.
05 -
Top individual bowls with blue cheese crumbles if desired before serving.
# Notes:
01 -
This chili is a flavorful alternative to traditional chili recipes. Adjust the buffalo wing sauce to your spice preference.