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.
Recipe
Author
Substitute Teacher
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.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Cover and cook on LOW for 8 hours or HIGH for 4 hours.
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%