Sunday, September 7, 2014

Crock Pot Buffalo Ranch Chicken Chili

Happy Sunday! I'm so excited that football is back and it's actually beginning to feel like fall around here too. I found it fitting given the weather and football that I make a big batch of this delicious Buffalo Ranch Chicken Chili. It's a favorite of ours and it if you are looking for something with minimal prep then this is the meal for you!

Crock Pot Buffalo Ranch Chicken Chili
Serves 6
Cal 190, Carbs 19.8, Fat 3.5, Fiber 3, Protein 21.3

4 boneless skinless chicken breasts
2 tbsp. dry ranch seasoning
1/2 bottle Frank's Buffalo Sauce (12 oz. bottle)
1 (15.5-oz) can great northern beans, rinsed and drained
1 large sweet onion, chopped
1/4 cup tomato sauce
1/2 cup cream-style corn
1/4 cup reduced fat ranch dressing
1/2 cup salsa
1/4 cup reduced fat blue cheese crumbles

Dump (everything except blue cheese) into the crock pot, and stir well. Cook on low for 5-6 hours. Remove chicken and shred. Return to slow cooker and stir. Top with blue cheese crumbles and crushed tortilla chips. Enjoy!

1 comment:

  1. We love chili, but have never had a chicken chili! I will have to give this a try! Thanks for linking to the In and Out of the Kitchen Party!


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