Description

A bold and creamy buffalo chicken chili packed with lean ground chicken, beans, fire-roasted tomatoes, buffalo sauce, and cream cheese for a spicy comfort dish.

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 the 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, for topping)

Cook Mode Prevent your screen from going dark

Instructions

1. Brown ground chicken in a skillet until fully cooked, then place in the crockpot.

2. Add beans, fire roasted tomatoes, chicken broth, buffalo wing sauce, ranch dressing mix, corn, and all seasonings. Stir to combine.

3. Place the block of cream cheese on top without stirring.

4. Cover and cook on HIGH for 4 hours or LOW for 8 hours.

5. Stir thoroughly to incorporate the melted cream cheese.

6. Adjust buffalo sauce to taste before serving.

7. Serve hot, topped with blue cheese crumbles or shredded cheddar if desired.

Notes

Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months. Reheat gently and stir well to bring back the creamy consistency.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course, Soup
Method: Slow Cooker
Cuisine: American