Add raw chicken breasts, tomatoes, corn, beans, buffalo sauce, and chicken broth to a 4-quart slow cooker. Stir in ranch dressing mix, onion powder, garlic powder, celery salt, dried cilantro and cream cheese.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Take your chili to a whole new level… with buffalo sauce! Plus, you can feel good about it when you use Dietitian Amanda’s recipe!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 package(s) (1-lbs.) boneless skinless chicken breasts, raw | ||
| 1 can(s) (14.5-oz.) Hy-Vee fire roasted tomatoes with garlic | ||
| 1 c. Hy-Vee frozen corn kernels | ||
| 1 can(s) (15-oz.) Hy-Vee no-salt-added navy beans, rinsed and drained | ||
| ½ c. Hy-Vee big band buffalo wing sauce | ||
| 2 c. Hy-Vee no-salt-added chicken broth | ||
| 1 tbsp. Hy-Vee ranch dressing mix | ||
| ½ tsp. Hy-Vee onion powder | ||
| ½ tsp. Hy-Vee garlic powder | ||
| ½ tsp. celery salt | ||
| ½ tsp. dried cilantro leaves | ||
| ½ package(s) (8-oz.) Hy-Vee 1/3-less-fat cream cheese, cubed |
Things To Grab
- 4-quart slow cooker
Directions
Cover and cook on LOW for 8 hours or HIGH for 4 hours.
Remove chicken breasts from slow cooker and shred, using 2 forks, into bite-size pieces. Add shredded chicken back to slow cooker and heat through. Stir thoroughly to incorporate cream cheese.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 50mg
- Sodium: 910mg
- Total Carbohydrates: 18g
- Protein: 18g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%