slow cooker creamy buffalo chicken chili
- 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
- Place chicken, beans, broth, corn, hot sauce, celery, green chillies, onion and garlic powders and salt in slow cooker.
- Cook on low for 5 hours.
- Remove chicken.
- Add cream cheese and monterey jack cheese.
- Cover and cook 30 minutes.
- While cheese is melting, shred chicken with two forks.
- Place chicken back in slow cooker.
- Heat through.
- Garnish with chopped green onions
Notes
This soup freezes and reheats well.