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!”. 🙂