Calling all buffalo chicken fans! This recipe gives you a whole new way to enjoy your favorite dish. Buffalo chicken and chili?!? What could be better! Easy to make, full of flavor and sure to please everyone, this recipe is a total winner. What makes it better is that it is made in a slow cooker- so simple! All that time slow roasting gives the flavors of this dish to all come together so magically. Oh, and I almost forgot to mention the blue cheese crumbles on top- just buffalo chicken perfection!

 

Ingredients:

1pound ground chicken

15oz canned white navy beans drained and rinsed

5oz can fire roasted tomatoes drained

4cups chicken broth

1/4 – 1/2cup buffalo wing sauce start with 1/4 cup and add more at end if needed

1package ranch dressing mix

1cup frozen corn kernels

1/2teaspoon onion powder

1/2teaspoon garlic powder

1/2teaspoon celery salt

1/2teaspoon dried cilantro

1/4teaspoon salt

8oz cream cheese

Blue cheese crumbles optional

Instructions:

Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble)

Add remaining ingredients except for cream cheese and blue cheese and give it all a stir to combine

Add block of cream cheese on the top and cover

Cook on high for 4 hours or low for 8

Stir to incorporate cream cheese and add additional wing sauce as desired

Top individual bowls with blue cheese crumbles if desired

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Quick tip: Try this recipe with ground turkey or beef as well!

Recipe and image courtesy of Slow Cooker Gourmet