Directions
- 1Dice one cup of carrots and half of a yellow onion.
- 2Place two chicken breasts in your Crock-Pot.
- 3Pour in a can of hot Rotel, your diced onions, and carrots.
- 4Add a can of drained and rinsed Great Northern beans.
- 5Add 1 1/2 cups of chicken broth.
- 6Add 1 tablespoon of chili powder.
- 7Add 1 teaspoon of onion powder.
- 8Add 2 tablespoons or one whole packet of spicy ranch seasoning.
- 9Add 1 teaspoon of cumin.
- 10Add 3/4 cup of buffalo sauce.
- 11Give that a mix and allow to cook on low for 6-8 hours.
- 12Thirty minutes before serving, place a room temperature block of cream cheese in the Crock-Pot to warm.
- 13After 30 minutes, remove and shred your cooked chicken.
- 14Use a whisk to fully incorporate the cream cheese.
- 15Pour in half a cup of heavy cream.
- 16Add your shredded chicken back in, give it a good mix, and enjoy.
- 17Top with an additional drizzle of buffalo sauce.
- 18Top with some blue cheese crumbles.
Ingredients
- 2 chicken breasts
- 0.5 yellow onion, diced
- 1 cup carrots, diced
- 1 can can Rotel (hot)
- 1 can Great Northern Beans, drained & rinsed
- 1.5 cups chicken broth
- 1 tbsp chili powder
- 1 tsp onion powder
- 1 packet Spicy Ranch seasoning
- 1 tsp cumin
- 0.75 cup Buffalo sauce
- 8 oz cream cheese, room temperature
- 0.5 cup heavy cream
- drizzle Buffalo sauce
- some Blue cheese crumbles
Equipment
crockpotknifecutting boardtongswhiskforksladle
Tips
- If you prefer a milder chili, substitute hot Rotel for original or mild, and use regular ranch seasoning instead of spicy.
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