Crock Pot Buffalo Chicken Chili
Crock Pot Buffalo Chicken Chili is a simple but delicious twist on a classic recipe. If you love buffalo sauce then this buffalo chicken chili is the recipe to make.
Servings: 6
Cost: $18.55, $3.09 per Serving
Ingredients
- 3 Boneless Skinless Chicken Breasts
- 1 can Cannellini Beans (15 ounces, rinsed and drained)
- 2 cups Chicken Broth
- 1 can Fire Roasted Diced Tomatoes 14.5 oz can - do not drain
- 1 can Green Chilies 4 oz can - do not drain
- ½ cup Buffalo Wing Sauce
- 1 cup Frozen Corn
- ¼ cup Celery finely diced
- ½ teaspoon Onion Powder
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
- 1 pkg Cream Cheese 8 oz - cut into chunks
- 1 cup Monterey Jack Cheese shredded
- ½ cup Blue Cheese Crumbles
- 2 Green Onions sliced
Instructions
- Add the chicken breasts, cannellini beans, chicken broth, diced tomatoes, green chilies, buffalo sauce, corn, celery, onion powder, black pepper and salt into a crock pot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove the chicken, shred and return it back to the crock pot.
- Stir in the cream cheese and Monterey Jack cheese.
- Cover and cook on low for 20-30 minutes until the cheese is melted.
- Serve warm topped with blue cheese crumbles and green onions.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 414kcal | Carbohydrates: 25g | Protein: 27g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1855mg | Potassium: 424mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1090IU | Vitamin C: 7mg | Calcium: 314mg | Iron: 3mg
