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Slow Cooker Buffalo White Chicken Chili

Buffalo sauce adds a tangy kick to this creamy chicken chili that practically guarantees empty bowls.

Ingredients

3 lbs. (1.4 kg) boneless skinless chicken thighs
3 tbsp (45 mL) ranch seasoning
⅓ cup (75 mL) buffalo sauce, plus additional for serving
2 cans (4 oz./118 mL each) mild green chiles, undrained
2 cans (15 oz./398 mL each) fire-roasted diced tomatoes, undrained
2 cans (15 oz. or 398 mL each) cannellini (white kidney) beans, drained and rinsed
3 tbsp (45 mL) cornstarch
2 tbsp (30 mL) water
1 pkg (8 oz./250 g) cream cheese, cubed and softened
Optional for Serving: Cornbread bowls (see cook’s tip), blue cheese, cheddar cheese, and sliced green onions

Directions

Place the chicken, seasoning, sauce, chiles, tomatoes, and beans into the insert of the Deluxe Home & Away Slow Cooker. Cover and set to HIGH for 4 hours or LOW for 8 hours.
When 30 minutes of cooking remain, remove the chicken and carefully shred.
Combine the cornstarch and water in a small bowl. Slowly stir into the chili to thicken. Add the cream cheese and stir to melt. Add the shredded chicken back in and continue cooking.
Serve the chili with the cornbread bowls and add optional toppings, if you’d like.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving (chili only): Calories 280, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 125 mg, Sodium 950 mg, Carbohydrate 15 g, Fiber 4 g, Sugars 3 g (includes 0 g added sugar), Protein 28 g

Cook's Tips:

Use the Brownie Bowl Pan to make cornbread bowls to serve in. Prepare Sweet Cornbread Mix according to the package directions. Add 1 cup (250 mL) of grated cheddar cheese to the batter. Grease the wells of the pan and add about ¼ cup (60 mL) of batter to each well (you’ll use about half the batter). Bake for 12–15 minutes, or until golden brown. Cool for 5 minutes before removing from the pan. Repeat with the remaining batter to make a total of 12 bowls. Freeze any bowls you don’t use for up to 3 months.

Check out p. 32 to see how to turn the chili leftovers into loaded sweet potatoes!