Tuesday, November 18, 2014

Creamy Crock Pot Buffalo Chicken Chili

I just recently started to do meal plans for the week. Funny, but as a food blogger you would think that I always created weekly meal plans but nope, this is only my second week meal planning and wouldn't you know, I've already changed things up. I had to because it is CRAZY cold outside. Like 15 degrees and below zero wind chills. That kind of weather calls for a piping hot bowl of chili and this certainly isn't your ordinary bowl of chili. This Buffalo Chicken Chili is hearty, cheesy, and insanely good. I served mine with cornbread muffins of a hearty, yet healthy dinner.

Creamy Crock Pot Buffalo Chicken Chili
Serves 4
Cal 270, Carbs 23, Fat 7.2, Fiber 5.3, Protein 31

16 oz. boneless skinless chicken
1 tsp. garlic powder
1 tsp. chili powder
1/3 cup buffalo wing sauce (feel free to adjust this to your taste)
4 oz. reduced fat cream cheese
1 can great northern beans, rinsed and drained
1 can diced tomatoes, undrained
green onions, blue cheese crumbles, tortilla strips (for toppings)

Arrange chicken in bottom of crock pot. Season with garlic and chili powder. Pour in buffalo sauce, beans, and tomatoes.

Cover and cook on low for 3.5 hours. Remove chicken from crock pot, shred, and return to pot. Add in the cream cheese. Stir and continue cooking for another hour.

Spoon into bowls and top with green onions, blue cheese, and tortilla strips. Enjoy!


  1. I'm glad I found this on Southern Special linky! It sounds so good! I think my family would really like this. I'll be making it! Pinned!

  2. This looks delicious! What is the serving size?

  3. Thanks, Alison! It makes about 5 one cup servings.

  4. Sounds like another winner. Thanks for sharing at The Southern Special.

  5. This looks so delicious. I have been wanting to try a chicken chili. Thanks for sharing this at The Southern Special.


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