Slow Cooker Buffalo Chicken Chili

Recipe

Main Dish
Slow Cooker Buffalo Chicken Chili

Primary Media

User Rating

4.78 out of 5 stars
Rate it:
9 ratings

Recipe Data

8
Servings
15min
Prep
4hr15min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Take your chili to a whole new level… with buffalo sauce! Plus, you can feel good about it when you use Dietitian Amanda’s recipe!

    To get all of Amanda’s recipes and substitutions, watch her segment Substitute Teacher, on HSTV.com.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 package(s)(1-lbs.) boneless skinless chicken breasts, raw
    1 can(s)(14.5-oz.) Hy-Vee fire roasted tomatoes with garlic
    1 c.Hy-Vee frozen corn kernels
    1 can(s)(15-oz.) Hy-Vee no-salt-added navy beans, rinsed and drained
    ½ c.Hy-Vee big band buffalo wing sauce
    2 c.Hy-Vee no-salt-added chicken broth
    1 tbsp.Hy-Vee ranch dressing mix
    ½ tsp.Hy-Vee onion powder
    ½ tsp.Hy-Vee garlic powder
    ½ tsp.celery salt
    ½ tsp.dried cilantro leaves
    ½ package(s)(8-oz.) Hy-Vee 1/3-less-fat cream cheese, cubed

    Things To Grab

    • 4-quart slow cooker

    Directions

    1. Add raw chicken breasts, tomatoes, corn, beans, buffalo sauce, and chicken broth to a 4-quart slow cooker. Stir in ranch dressing mix, onion powder, garlic powder, celery salt, dried cilantro and cream cheese.

    2. Cover and cook on LOW for 8 hours or HIGH for 4 hours.

    3. Remove chicken breasts from slow cooker and shred, using 2 forks, into bite-size pieces. Add shredded chicken back to slow cooker and heat through. Stir thoroughly to incorporate cream cheese.

    Nutrition facts

    Servings

    190 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 50mg
    • Sodium: 910mg
    • Total Carbohydrates: 18g
    • Protein: 18g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 10%