It’s a Buffalo Chicken Chili that cooks all day in the slow cooker and turns out delicious that night.
You’re welcome. xo
This recipe serves four.
1 pound of boneless, skinless chicken breast
1 onion, chopped
1 (1 oz) packet of dry ranch seasoning mix
1 (15 oz) can of Great Northern Beans, rinsed and drained
1 (10 oz) can of cream of chicken soup
2 cups of chicken stock
1/4 to 1/2 cup of hot sauce depending on how hot you want it
bleu cheese crumbles to garnish
chopped green onions to garnish
In your slow cooker, add in the first seven ingredients along with a big pinch of both salt and pepper. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
When you’re ready to serve, remove the lid and use two forks to shred the chicken up right inside the slow cooker. Next, stir in your hot sauce to your liking. Ladle soup into bowls and garnish with some bleu cheese crumbles and chopped green onions.
That’s it! This recipe could not be simpler!
Madeley is thinking “hurry up and take the pictures mom so that we can eat!”. 🙂
Charmaine Ng | Architecture & Lifestyle Blog says
Madeley is thinking along the right lines. Looks delicious!
Charmaine Ng | Architecture & Lifestyle Blog
Just yes ma’am! Perfect for a cold day! Looks delish!
Debbie K. says
I will have to make this the next time my son is home from college. He loves Buffalo chicken! Thanks for sharing.
This is a chicken chili I might actually be able to get my fiancee to eat. He’ll eat anything if it’s spicy.
Took me a minute to figure out why there’s a foot on the counter *above* Madeley! We love Buffalo chicken chili/soup at our house. I serve with mini corn muffins and call it a night!
Alexis deZayas says
Madeley has the right idea!!
Debbie K. says
When I made my earlier comment, I didn’t know that my son would be home from college this weekend. I made this chili, and it was a hit with him. Even my husband ate a bowl and he is a picky eater!
What brand of cream of chicken soup do you use?
Mix and Match Mama says