Slow Cooker Creamy Buffalo Chicken Chili

• Meat

  • 1/2 cup Buffalo wing sauce
  • 1 1/2 lb Chicken breasts, boneless

• Produce

  • 1/2 tsp Cilantro, dried
  • 1/2 tsp Garlic powder
  • 1 14.5 oz. can Great northern beans
  • 1/2 tsp Onion powder
  • 1 14.5 oz. can Sweet corn, kernels
  • 1 14.5 oz. can Tomatoes, fire-roasted

• Canned Goods

  • 1 14.5 oz can Chicken broth

• Baking & Spices

  • 1/2 tsp Celery salt
  • 1 package Ranch dressing mix
  • 1/4 tsp Salt

• Dairy

  • 8 oz Cream cheese

Found on mamagourmand.com

Description

Ingredients

• 1½ lbs. boneless chicken breasts
• 14.5 oz. can Great Northern beans, drained
• 14.5 oz. can fire roasted tomatoes, drained
• 14.5 oz can chicken broth (read label to make sure its gluten free)
• ½* cup buffalo wing sauce (I used Franks Red Hot)
• 1 package ranch dressing mix envelope (Hidden Valley brand is gluten free)
• 14.5 oz. can sweet corn kernels, drained
• ½ tsp. onion powder
• ½ tsp. garlic powder
• ½ tsp. celery salt
• ½ tsp. dried cilantro
• ¼ tsp. salt
• 8 oz. cream cheese**
• Toppings: tortilla chips, fresh cilantro, blue cheese crumbles

Directions

• In a 5 quart slow cooker combine all the ingredients except the cream cheese and toppings.
• Cook on high for 4 hours or low for 8 hours.
• Shred the chicken in the slow cooker using two forks. You can also use a slotted spoon to remove the chicken to a cutting board, shred it, and then return to the pot.
• Add the cream cheese and stir until it is incorporated.
• Serve with desired toppings.