Crockpot Buffalo Chicken Chili

Step 1

In a crockpot add in chicken breast, beans, corn, Rotel, carrots, celery, onions, buffalo sauce, chicken broth, ranch seasoning packet, and all of the spices. Stir together.Don't forget! Do NOT add the cream cheese in at the beginning. You will add this in when it's done cooking.

Step 2

Put the lid on the crockpot and set it to low and cook for 7-8 hours or set it to high for 4-5 hours.

Step 3

When it has finished cooking if your crockpot isn't already on high turn it to high, remove the chicken, and dice it up. *You can shred if you want to, but I like more of a diced consistency.

Step 4

Add the diced chicken and cream cheese into the crockpot stirring it back in really well. Put the lid back on and let it continue to cook for about 30 minutes. Stirring every so often to help the cream cheese melt thoroughly. Serve hot and with optional toppings for extra amazing flavors and texture!

Step 5

Fridge Storage: Add to a glass or plastic airtight container with a tight fitting lid. It should stay good for 4-5 days in the Refrigerator.How to Reheat: You can reheat by placing it in a sauce pan on the stove top, and heating over low until warmed; or just scoop some into a microwave-safe bowl, and heat until warm, stirring between heating cycles.Freezer Storage: Place cool chili into a freezer-safe airtight container. Keep frozen for up to 3 months. Don’t forget to label it!