Slow Cooker Buffalo Chicken Chili
This Slow Cooker Buffalo Chicken Chili blends the best of chili and buffalo chicken dip, making it an ideal choice for chilly nights. Top it off with cheese for a hearty dinner everyone will love.
Servings: 6 servings
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 (14.5oz.) can chicken broth
- 1 (15oz.) can navy beans, rinsed
- 1 (10oz.) can tomatoes with green chilies
- 1 (8oz.) can tomato sauce
- ½ cup buffalo wing sauce I used Franks
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- 1 (1oz.) envelope ranch dressing seasoning
- 8 ounces cream cheese softened and cubed
- 1 cup shredded cheddar cheese
- Scallions for garnish
Instructions
- Add chicken, chicken broth, navy beans, tomatoes with chilies, tomato sauce, wing sauce, onion powder, garlic salt, and ranch dressing to your slow cooker.
- Cover and cook on low for 6 hours or on high for 4 hours.
- Take out the chicken and shred. Add shredded chicken back to the slow cooker along with cubed cream cheese and cheddar cheese.
- Cover and cook for another 15 minutes or until both cheeses are melted.
- Top with more cheese and scallions if you prefer. Serve in bowls and enjoy!
Notes
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Place in an airtight container and store in the freezer for up to 3 months. Thaw out in the fridge overnight and reheat to desired temperature.
