“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 (using frozen chicken), which delivers a perfectly-timed dinner meal at about 6:00pm. This soup makes excellent leftovers for lunch, too. I originally found the recipe while Pinterest-ing and have made a few changes to suit my needs. Here’s how I make it:
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!
