Slow Cooker Buffalo Chicken Chili

Wet Ingredients:

1/2 cup hot sauce (Franks Buffalo Sauce or Sweet Baby Rays Buffalo)

2 cups low sodium chicken broth

4 ounces low-fat cream cheese, room temperature

1/2 cup plain Greek yogurt, room temperature

14.5 ounce can fire-roasted tomatoes

4 ounce can diced green chiles

15 ounce can cannellini beans aka white beans

Dry Ingredients:

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

Other Ingredients:

2 stalks of celery, diced

2 green onions, thinly sliced

Blue cheese, cheddar cheese, cilantro, and green onions for toppings

Instructions:

In a slow cooker, combine the chicken breasts, diced celery, sliced green onions, fire-roasted tomatoes, diced green chiles, cannellini beans, hot sauce, chicken broth, chili powder, cumin, garlic powder, and onion powder. Stir to combine.

Cover the slow cooker with the lid and cook on low for 4-6 hours or high for 3-4 hours, or until the chicken breasts are cooked through. (Internal temp 165F)

Once the chicken is cooked, remove it from the slow cooker and shred it using forks (my least favorite) or BEST TIP EVER; place chicken breast in your Kitchen Aid-Mixer to shred! Such a time saver.

Add the cream cheese to the slow cooker and whisk it into the mixture until smooth. Return the shredded chicken to the slow cooker, cover with the lid, and cook on low for an additional 30 minutes.

After 30 minutes, turn off the slow cooker and quickly stir in the Greek yogurt until well combined. Be careful not to let it sit too long to prevent curdling.

Taste the chili for seasoning and adjust if necessary. Serve with blue cheese crumbles, green onions, cilantro, and additional hot sauce, if desired. Enjoy this delish protein filled- buffalo chicken chili!