Slow Cooker Buffalo Chicken Chili
This delicious recipe couldn't be any simpler - throw it all into the slow cooker in the morning and you'll have a delicious mouthwatering meal waiting for you!
1 1/2 pounds boneless skinless chicken breasts
2 teaspoons chili powder
2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 stalks of celery, diced
2 green onions, thinly sliced
1/2 cup frozen corn
14.5 ounce can fire roasted tomatoes
4 ounce can diced green chiles
15 ounce can cannellini beans or white beans
1/2 cup Wicked Buffalo Hot Sauce
3 cups low sodium chicken broth
4 ounces low fat cream cheese, room temperature
1/2 cup plain Greek yogurt
Blue cheese, cheddar cheese, cilantro and green onions for toppings
Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker. Stir everything together then cover it with the lid. Cook on low for 4-6 hours or high for 3-4 hours or until the chicken breasts are cooked through.
Remove the chicken from the slow cooker and onto a plate. Use forks or your hands to shred it. Add the cream cheese into the slow cooker and whisk it in until there's no lumps. Add the shredded chicken back in and cover with the lid. Cook on low for another 30 minutes.
Turn off the slow cooker and quickly stir in the Greek yogurt. Don't let it sit or it may curdle. Taste for seasoning. Top the chili with shredded cheese, blue cheese crumbles, green onions, cilantro and extra hot sauce.