Description
A comforting bowl of Crockpot Buffalo Chicken Chili, combining spicy and savory flavors for a satisfying meal.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup frozen corn
- 2 (10 ounce) cans fire roasted tomatoes and green chiles
- 2 (15 ounce) cans cannellini beans
- 1/2 cup Frank’s Buffalo Sauce
- 2 cups low sodium chicken broth
- 4 oz cream cheese (room temperature)
- 4 oz cottage cheese (blended)
Instructions
- Add all the ingredients, except the cream cheese and cottage cheese, to the slow cooker.
- Stir everything together to combine, then cover with the lid.
- Cook on low for 4-6 hours or on high for 3-4 hours, or until the chicken is cooked through.
- Once done, remove the chicken from the slow cooker and shred it with two forks or a hand mixer.
- Add the cream cheese into the slow cooker, whisk until there are no lumps remaining.
- Return the shredded chicken back to the slow cooker and cover with the lid.
- Cook on low for an additional 30 minutes.
- Turn off the slow cooker and stir in the blended cottage cheese.
- Taste for seasoning and adjust as necessary.
- Serve immediately and enjoy!
Notes
Use high-quality canned tomatoes for maximum flavor and reserve some buffalo sauce to drizzle over the dish before serving.
