Colder weather means it’s time for chili!!
Heartier than a soup but different from a traditional chili, this is a twist on White Chicken Chili. Lots of flavor from green chiles and fire-roasted tomatoes plus a little heat from the buffalo sauce are balanced out with some sweet corn yogurt, and cream cheese. Top it all off with blue cheese crumbles! This is great to serve at a party, take to a tailgate, or a potluck. Oh, and the best part this is all made in the crock pot- a fix it and forget meal!
- 1 1/2 pounds boneless skinless chicken breasts
- 2 teaspoons chili powder
- 2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 stalks of celery, diced
- 1 sweet onion, diced
- 1/2 cup frozen corn
- 14.5 ounce can fire roasted tomatoes
- 4 ounce can diced green chiles
- 2 15 ounce cans cannellini beans
- 1/2 cup Franks Buffalo Sauce
- 3 cups low sodium chicken broth
- 4 ounces low fat cream cheese, room temperature
- 1/2 cup plain Greek yogurt
- Blue cheese, for topping
Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker. Stir everything together then cover it with the lid. Cook on low for 4-6 hours or high for 3-4 hours or until the chicken breasts are cooked through.
Remove the chicken from the slow cooker and onto a plate. Use forks or your hands to shred it. Add the cream cheese into the slow cooker and whisk it in until there’s no lumps.
Add the shredded chicken back in and cover with the lid. Cook on low for another 30 minutes.
Turn off the slow cooker and quickly stir in the Greek yogurt. Don’t let it sit or it may curdle. Taste for seasoning.
Top the chili with blue cheese crumbles and extra hot sauce if desired.