Award Winning Buffalo Chicken Chili (Slow Cooker)

Award Winning Buffalo Chicken Chili (Slow Cooker)

from mamagourmand.com
490 min
6 servings

Experience a gold star, award-winning buffalo chicken chili recipe with the spot-on amount of spice, a smooth creamy base, lots of tender chicken, and takes only 10 minutes to prepare while your slow cooker does the work. Be ready to win chili contests and hand out the recipe because this is the best chili you'll ever make! Instant pot directions also included!

Ingredients

  • 1 ½ pounds boneless chicken breasts
  • 14.5 ounce can Great Northern beans (drained)
  • 14.5 ounce can fire roasted diced tomatoes (drained (can substitute regular diced tomatoes))
  • 14.5 ounce can chicken broth ((read label to make sure it's gluten free))
  • ¼-½ cup buffalo wing sauce* (I used Frank's Red Hot)
  • 1 package ranch dressing mix envelope ((Hidden Valley brand is gluten free))
  • 14.5 ounce can sweet corn kernels (drained)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon celery salt
  • ½ teaspoon dried cilantro
  • ¼ teaspoon salt
  • 8 ounce cream cheese** (softened)
  • Optional toppings: tortilla chips, fresh cilantro, blue cheese crumbles, chopped celery, additional hot sauce

Directions

  1. 1

    In a 5 quart slow cooker combine all the ingredients except the cream cheese and toppings.

  2. 2

    Place all the ingredients in the instant pot EXCEPT beans and cream cheese. Cook on HIGH PRESSURE for 15 minutes. Naturally release for 10 minutes and then quick release remaining pressure.