This Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love.
Ingredients
- 1 can (15-1/2 ounces) navy beans, rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/2 cup buffalo wing sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 pound boneless skinless chicken breast halves
- 1 package (8 ounces) cream cheese, cubed and softened
- optional toppings: crumbled blue cheese, chopped celery and chopped green onions
Instruction
- In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender.
- Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.
