Get the Recipe: Slow Cooker Buffalo Chicken Chili
This Slow Cooker Buffalo Chicken Chili is loaded with shredded chicken, white beans, vegetables, sharp cheddar cheese and tangy buffalo sauce!
Ingredients
- 2 cups chopped celery
- 2 cups chopped carrots
- 1 large yellow bell pepper, seeded and chopped
- 1 4 ounce can green chilis
- 2 pounds chicken breast
- 2 15 ounce can white beans, drained and rinsed
- 1 1 ounce package Ranch seasoning
- 1 32 ounce carton chicken broth
- 1/3 cup buffalo sauce
- 8 ounces cream cheese
- 1 1/2 cup shredded cheddar cheese
Instructions
- In a 6-8 quart slow cooker add the chopped vegetables, green chilis, chicken, drained white beans, ranch seasoning, chicken broth and buffalo sauce. Secure the lid and heat the soup on low for 6-8 hours.
- Remove the chicken and shred with two forks. Add the chicken back to the soup, add the cream cheese and shredded cheddar, whisk until the cheese has disolved.
- Serve with tortilla chips, shredded cheddar, green onions and additional buffalo sauce if desired.
Notes
Net carbs are 12.5 g per serving
Serving: 1 1/2 cups, Calories: 323kcal, Carbohydrates: 16.7g, Protein: 31.1g, Fat: 13.5g, Cholesterol: 112mg, Sodium: 326mg, Fiber: 4.2g, Sugar: 3.7g
Did you make this recipe?Please leave a star rating and review below!