Buffalo Chicken Chili
Servings 8 servings
Calories 424kcal
Ingredients
- 1 1/2 - 2 lbs boneless skinless chicken breasts
- 1 Tbsp dark chili powder or ground ancho chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 14.5 oz cans cannellini beans drained and rinsed
- 1 14.5 oz can diced tomatoes with green chiles
- 1 medium onion diced
- 1 rib celery diced
- 3 cloves garlic minced
- 3 cups low sodium chicken stock
- 1/2 cup hot sauce i.e. Frank's or your favorite
- 1 1 oz packet dry ranch salad dressing mix
- 1 8 oz container chive and onion cream cheese softened
- blue cheese crumbles, green onion and sour cream for serving
Instructions
- Rub chicken pieces on all sides with chili powder, salt and pepper. Arrange in bottom of slow cooker.
- To the slow cooker add tomatoes, beans, onion, celery and garlic. Add chicken stock, hot sauce and Ranch dressing mix. Stir not disturbing the chicken pieces.
- Cover and cook on low for 4 1/2-5 hours. Uncover, remove chicken breasts. Use 2 forks to shred or chop. Return to slow cooker with cream cheese. Stir well to distribute, the cream cheese will begin melting immediately. Stir until incorporated.
- Cover, and continue to cook for 20-30 minutes on high, just until cream cheese has completely melted and the chili is well blended. Stir well.
- Serve topped with sour cream, blue cheese crumbles and green onion and additional hot sauce, if desired.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 24g | Protein: 51g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1444mg | Potassium: 1163mg | Fiber: 1g | Sugar: 7g | Vitamin A: 404IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 3mg