Wednesday, August 19, 2015

Crock Pot Buffalo Chicken Chili

Is it weird that I am making Chili and it's the middle of August? Maybe to some but not to me! I needed a chili fix and this is one of my favorites! Simple to prepare and oh so tasty. Make this Chili the next part of your potluck, picnic, or tailgate party. Football season is just around the corner and I can't wait!

Crock Pot Buffalo 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
1/2 cup petite diced tomatoes
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. I've never tried making chilli with chicken. This is a great twist to my usual beef chilli. Thank you for sharing on #HomeMattersParty!

  2. Chili season is upon us, we will really enjoy this recipe. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Hey Bridget! Thanks so much for sharing this at Thriving on Thursdays. I've been using my slow cooker a fair bit lately and I'll be adding this one to the list especially now that the weather is getting warmer, finally! I'll be featuring this one at tomorrow's party. Thanks for always linking up. I appreciate it.

    Anne xx


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