Crock pot Buffalo chicken chili tonight


2 lg chicken breast
3 cans white beans
2 cans fire roasted tomatoes
1 can corn or frozen corn
1 32oz carton chicken stock
2 ranch packets (or start with 1 if you want less)
1 1/2 cups buffalo sauce
1 block cream cheese
Put everything but the cream cheese in the crock pot and cook for 3 hrs on high. Take out and shred the chicken then add it back to the pot, stir in cream cheese and cook for 1 more hr or til it’s all melted, make sure to stir a lot to break up cream cheese. top with chips/cheese/sour cream/cilantro

Add Comment