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 Servings
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 3 boneless skinless chicken breasts, 1 can cannellini beans, 2 cups chicken broth, 1 can fire roasted diced tomatoes, 1 can green chilies, ½ cup buffalo wing sauce, 1 cup frozen corn, ¼ cup finely diced celery, ½ teaspoon onion powder, ½ teaspoon black pepper, and ½ teaspoon salt to a 6-quart 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 1 package cream cheese and 1 cup shredded Monterey Jack cheese.
- Cover and cook on low for 20-30 minutes until the cheese is melted.
- Serve warm topped with ½ cup blue cheese crumbles and 2 sliced 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
