“Dump” Slow Cooker Buffalo Chicken Chili
If you ask me, fall is the season of soups. But then again, so is winter, spring … and, well, summer too. Ha! This Buffalo Chicken Chili is one that I definitely make year round. Not only is it incredibly easy, everyone smiles and exclaims a resounding, “YES!” when they find out that it’s for dinner. A soup that makes everyone happy and is super delicious? Yes, yes, that works for me! It’s packed with flavor and is really simple to throw together. Seriously, I simply add all the ingredients into the crock pot at lunchtime on high (using frozen chicken), which delivers a perfectly-timed dinner meal at about 6:00pm. It works just as well on the low setting if it needs to be started in the morning before work. It makes excellent leftovers for lunch, too.
This recipe can be made DAIRY FREE by simply omitting the heavy cream and substituting nutritional yeast as a garnish. And it’s already wheat-free, so it’s a safe alternative for those trying to avoid both.
Slow Cooker Buffalo Chicken Chili
Ingredients
- 1 lb organic chicken breast (I start from frozen)
- 1 lb organic chicken thighs (bone-in to get all the good marrow, also frozen)
- 1 quart organic chicken broth
- 1 15.5 oz can organic white cannellini beans
- 1 14.5 oz can organic fire-roasted tomatoes
- 1 cup frozen organic corn kernels
- 1/4 - 1/2 cup buffalo sauce (I like Tessemae's from Thrive or Amazon)
- 2 tbsp DIY ranch dressing mix
- 1/2 tsp onion powder
- 1/2 tsp garlic granules
- 1/2 tsp celery salt
- 1/2 tsp dried cilantro
- 1/4 sea salt
- 1 cup organic heaving whipping cream
- garnish of blue cheese crumbles or shredded cheddar cheese
Instructions
- Add all ingredients, EXCEPT the heaving whipping cream, to the crock pot.
- Cook on high for approximately 5-6 hours, if using frozen chicken, or until chicken reaches an internal temperature of 165 degrees. Refrigerated chicken takes about 4 hours on high. All crock pots are a little different though, so watch the chicken temperature the first time you cook it.
- Once the chicken has reached a temperature of 165, remove from the soup and allow to cool for 10 minutes.
- While waiting, add 1 cup of heaving whipping cream to the soup, stirring to combine.
- Shred the chicken and add back into the soup.
- Stir the soup to combine well.
- Serve it up with garnish of your choice or with einkorn corn bread!
