Prep time: 5 mins | Cook time: 6 hrs | Total time: 6 hrs 5 mins | Yield: 8
This slow cooker buffalo chicken chilli is my newest obsession. A good friend introduced me to this amazing recipe. She knew how much I love to try new recipes, buffalo, and chilli. I love this the instant I laid my eyes on this fantastic dish. It is packed with shredded chicken, white beans, vegetables, sharp cheddar cheese, and tangy buffalo sauce. Yum! I would not miss this for the world!
To make this delicious slow cooker meal, all you need are a few easy to find ingredients. Prep this in five minutes and let your slow cooker do all the work for you. Craving soup not only in the winter but all year round is my thing. With this easy recipe, I get to enjoy everything I love about my fave hot wings without the mess!
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Ingredients
2 lbs chicken breast
1 (4 oz.) can green chilis
2 c. chopped carrots
2 c. chopped celery
1 large yellow bell pepper, seeded and chopped
1 (1 oz.) package Ranch seasoning
1 (32 oz.) carton chicken broth
8 oz. cream cheese
1/3 c. buffalo sauce
1 1/2 c. shredded cheddar cheese
2 (15 oz.) can white beans, drained and rinsed
How to make Slow Cooker Buffalo Chicken Chili
Step 1: Add the chopped vegetables, green chilis, chicken, drained white beans, ranch seasoning, chicken broth, and buffalo sauce in a 6-8 quart slow cooker. Cover the slow cooker and secure the lid. Set to cook the soup for 6 to 8 hours on low heat.
Step 2: Take the chicken out of the slow cooker. Using two forks, shred the chicken, then add it back to the soup. Then, stir in the cream cheese and shredded cheddar until well blended and dissolved.
Step 3: When done, serve the chilli right away with tortilla chips, shredded cheddar, green onions, and additional buffalo sauce. Enjoy!
Nutrition Facts:
YIELD: 8, SERVING SIZE: 1 1/2 cups
Amount Per Serving: CALORIES: 323TOTAL FAT: 13.5gCHOLESTEROL: 112mgSODIUM: 326mgCARBOHYDRATES: 16.7gNET CARBOHYDRATES: 12.5gFIBER: 4.2gSUGAR: 3.7gPROTEIN: 31.1g
Ingredients
- 2 lbs chicken breast
- 1 (4 oz.) can green chilis
- 2 c. chopped carrots
- 2 c. chopped celery
- 1 large yellow bell pepper, seeded and chopped
- 1 (1 oz.) package Ranch seasoning
- 1 (32 oz.) carton chicken broth
- 8 oz. cream cheese
- 1/3 c. buffalo sauce
- 1 1/2 c. shredded cheddar cheese
- 2 (15 oz.) can white beans, drained and rinsed
Instructions
Step 1: Add the chopped vegetables, green chilis, chicken, drained white beans, ranch seasoning, chicken broth, and buffalo sauce in a 6-8 quart slow cooker. Cover the slow cooker and secure the lid. Set to cook the soup for 6 to 8 hours on low heat.
Step 2: Take the chicken out of the slow cooker. Using two forks, shred the chicken, then add it back to the soup. Then, stir in the cream cheese and shredded cheddar until well blended and dissolved.
Step 3: When done, serve the chilli right away with tortilla chips, shredded cheddar, green onions, and additional buffalo sauce. Enjoy!
