Slow Cooker Buffalo Chicken Chili
Ingredients
- 1 pound ground chicken
- 15 oz canned white navy beans (drained and rinsed)
- 14.5 oz can fire roasted tomatoes (drained)
- 2 cups chicken broth
- 1/4 - 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at end if needed)
- 1 package ranch dressing mix
- 1 cup frozen corn kernels
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
- 8 oz cream cheese
- Blue cheese crumbles (optional)
Instructions
- Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble)
- Add remaining ingredients except for cream cheese and blue cheese and give it all a stir to combine
- Add block of cream cheese on the top and cover
- Cook on high for 4 hours or low for 8
- Stir to incorporate cream cheese and add additional wing sauce as desired
- Top individual bowls with blue cheese crumbles if desired
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