Slow-Cooker Buffalo Chicken Chili

by SundayPrepCo
Prep: 10m
Cook: 5h 30m
poultry
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Ingredients
Servings:6
15 1/2oznavy beans
14 1/2ozchicken broth
14 1/2ozfire-roasted diced tomatoes
8oztomato sauce
1/2cupbuffalo wing sauce
1/2tsponion powder
1/2tspgarlic powder
1lbboneless skinless chicken breast
8ozcream cheese
Nutrition Facts

Per serving

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Instructions
  1. 1

    Load the slow cooker

    In a 4- or 5-quart slow cooker, combine the rinsed and drained navy beans, chicken broth, fire-roasted diced tomatoes, tomato sauce, buffalo wing sauce, onion powder, and garlic powder. Nestle the chicken breasts down into the liquid.

  1. 2

    Cook low and slow

    Cover and cook on low for 5 to 6 hours, until the chicken is tender and shreds easily. This is the hands-off part, so start it in the morning and walk away.

  2. 3

    Shred and finish

    Remove the chicken and shred it with two forks, then return it to the pot. Stir in the cubed, softened cream cheese. Cover and cook on low about 30 minutes more, until the cream cheese has melted, then stir until smooth and blended.

  3. 4

    Portion and top

    Ladle into bowls or meal-prep containers. Top with crumbled blue cheese, chopped celery, and green onions if you like.

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Slow-Cooker Buffalo Chicken Chili

Created by: SundayPrepCo

Prep Time: 10m
Cook Time: 5h 30m
Servings: 6

Ingredients

  • 15 1/2 oz navy beans
  • 14 1/2 oz chicken broth
  • 14 1/2 oz fire-roasted diced tomatoes
  • 8 oz tomato sauce
  • 1/2 cup buffalo wing sauce
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 lb boneless skinless chicken breast
  • 8 oz cream cheese

Instructions

  1. Load the slow cookerIn a 4- or 5-quart slow cooker, combine the rinsed and drained navy beans, chicken broth, fire-roasted diced tomatoes, tomato sauce, buffalo wing sauce, onion powder, and garlic powder. Nestle the chicken breasts down into the liquid.
  2. Cook low and slowCover and cook on low for 5 to 6 hours, until the chicken is tender and shreds easily. This is the hands-off part, so start it in the morning and walk away.
  3. Shred and finishRemove the chicken and shred it with two forks, then return it to the pot. Stir in the cubed, softened cream cheese. Cover and cook on low about 30 minutes more, until the cream cheese has melted, then stir until smooth and blended.
  4. Portion and topLadle into bowls or meal-prep containers. Top with crumbled blue cheese, chopped celery, and green onions if you like.

Notes & Tips

This is a Sunday workhorse: one slow cooker, six servings, almost no active time. It keeps in the fridge for 3 to 4 days in airtight containers and only gets better as the flavors settle, so it's a great one to portion out for the week. It also freezes well for 2 to 3 months. Freeze it in single-serving containers (or a silicone tray for grab-and-go cubes) and reheat gently on the stovetop or in the microwave, stirring so the cream cheese comes back together smoothly. Add a splash of broth if it thickened up in storage.