slow cooker creamy buffalo chicken chili

Fall is soup weather, and we LOVE a good pot of soup. You can’t go wrong with soup on a crisp Fall day. We also love chili and have so many fun chili recipes to share with you. Our buffalo chicken chili has risen to the top of my list of favorites. Picture tender chicken breasts shredded in a creamy buffalo broth that’s not too spicy. Add corn, celery and Great Northern Beans….it just hits the spot! This recipe is really great because you pretty much put everything in your slow cooker and forget about it for a few hours. When it’s done, remove the chicken and shred it, add the monterey jack and cream cheese and it’s ready to go. So simple! This chili is so incredible and might even be better the second day. Enjoy!

slow cooker creamy buffalo chicken chili

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• Author: Salt and Share
• Prep Time: 10 minutes
• Cook Time: 5+ hours
• Total Time: 5-6 hours
• Yield: 8-10 servings
• Category: Soups
• Method: Slow cook
• Cuisine: American

Ingredients

• 6 chicken breast halves
• 3 cans Great Northern beans, drained and rinsed
• 4 cups low sodium chicken broth
• 1 cup corn, frozen or canned (drain if using canned)
• ⅔ cup hot sauce ( we like Frank’s Red Hot Original)
• ½ cup celery, diced
• 1 4 oz can green chillies, diced
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 8oz package cream cheese
• 1 cup monterey jack cheese
• green onions for garnish

Instructions

1. Place chicken, beans, broth, corn, hot sauce, celery, green chillies, onion and garlic powders and salt in slow cooker.
2. Cook on low for 5 hours.
3. Remove chicken.
4. Add cream cheese and monterey jack cheese.
5. Cover and cook 30 minutes.
6. While cheese is melting, shred chicken with two forks.
7. Place chicken back in slow cooker.
8. Heat through.
9. Garnish with chopped green onions

Notes

This soup freezes and reheats well.