Crock Pot Buffalo Chicken Chili

theseasonedmom.com

chefstephen

2 lbs. boneless skinless chicken thighs or chicken breasts

1 cup chicken broth (plus an extra 1 to 2 cups to thin the chili at the end)

½ cup buffalo wing sauce, such as Frank’s Red Hot brand

1 (15 ounce) can petite-diced tomatoes or 1 (10 ounce) can Ro-tel tomatoes and green chilies, not drained

1 (15.25 ounce) can of corn, drained

1 (16 ounce) can of navy beans, drained and rinsed

1 (1 ounce) packet of dry Ranch seasoning mix

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon onion powder

8 ounces cream cheese, softened at room temperature and cubed

Optional for serving: chips or cornbread; sliced green onions; sour cream; cilantro; grated cheddar cheese; blue cheese crumbles

Directions at theseasonedmom.com

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