Buffalo Chicken Chili

Soups & Salads | 0 comments

Shared By: Laura Woitovich

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 pound ground chicken
  • (optional: add 1/2 cup each diced celery, dice onion, diced red or green bell pepper to skillet when browning meat.)
  • 1 can white navy beans, drained and rinsed
  • 14.5 oz fire roasted tomatoes, drained (Can used regular diced tomatoes)
  • 2 cups chicken broth
  • 1/4-1/2 cup Frank’s red hot or Buffalo Wing sauce.  Start with 1/4 cup and add more if needed
  • 1 package ranch dressing mix. (read labels)
  • 1 cup frozen corn
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried cilantro
  • 1/4 teaspoon salt
  • 8 oz cream cheese
  • Blue cheese crumbles optional


  • Brown ground chicken until fully cooked, place in crock pot.
  • Add remaining ingredients except for cream cheese and blue cheese and give it a stir to combine.
  • Add block of cream cheese on the top and cover.
  • Cook on high for 4 hours or low for 8 hours.
  • Stir to incorporate cream cheese and add additional wing sauce as desired.
  • Top individual bowls with blue cheese crumbles if desired.


Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest