Buffalo Chicken Chili
Directions
- 1Start by dicing one cup of carrots and half of a yellow onion.
- 2Place two chicken breasts in your crockpot.
- 3Pour in a can of hot Rotel, your onions, carrots, and a can of drained and rinsed Great Northern beans.
- 4Add one and a half cups of chicken broth, one tablespoon of chili powder, one teaspoon of onion powder, two tablespoons or one whole packet of spicy ranch seasoning, one teaspoon of cumin, and three-quarters of a cup of buffalo sauce.
- 5Give that a mix and allow it to cook on low for six to eight hours.
- 6Thirty minutes before serving, place a room temperature block of cream cheese in the crock pot to warm.
- 7After thirty minutes, remove and shred your cooked chicken.
- 8Use a whisk to fully incorporate the cream cheese and pour in half a cup of heavy cream.
- 9Add your shredded chicken back in, give it a good mix, and enjoy.
- 10Top with an additional drizzle of Buffalo sauce.
- 11If you are a sicko, like Brian, top with some blue cheese crumbles.
Ingredients
- 2 chicken breasts
- 0.5 yellow onion, diced
- 1 cup carrots, diced
- 1 can Rotel
- 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
- 1 block cream cheese, room temperature
- 0.5 cup heavy cream
- Buffalo sauce
- blue cheese crumbles
Equipment
crockpotknifecutting boardtongswhisker
Tips
- If you want a less spicy chili, substitute hot Rotel for original or mild and use regular ranch seasoning instead of spicy.
- Don't forget the additional drizzle of Buffalo sauce on top.
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