CrockPot Buffalo Chicken Chili
Ingredients
1 Pound Boneless Skinless Chicken Breasts
3 Cups Low-Sodium Chicken Broth (Store Bought Or Homemade Chicken Broth)
14.5 Ounces Canned Diced Tomatoes With Green Chilies (Such As RoTel Brand)
28 Ounces Canned White Beans (Drained And Rinsed)
½ Cup Buffalo Wing Sauce
15.25 Ounces Canned Corn (Drained)
2 Stalks Celery (Diced)
1 Teaspoon Onion Powder
½ Teaspoon Garlic Powder
½ Teaspoon Freshly Ground Black Pepper
½ Teaspoon Kosher Salt
8 Ounces Cream Cheese (Cut Into Chunks)
1 Cup Shredded Monterey Jack Cheese
Directions
Add chicken, chicken broth, diced tomatoes, beans, buffalo wing sauce, corn, celery, onion powder, garlic powder, pepper and salt in a 6 quart or larger slow cooker.
Cover and cook on LOW for 4 hours.
Remove lid from slow cooker and add chunks of cream cheese.
Recover and cook an additional 30 minutes.
Remove lid, remove chicken breasts from slow cooker and place on a plate.
Stir shredded Monterey Jack cheese into slow cooker until the Jack cheese and cream cheese are melted.
Shred chicken breasts with two forks and add meat back into the slow cooker and stir.
Ladle chili into bowls and top each bowl with sour cream, additional cheese and sliced green onion if desired.
