Okay, so this is a tab you most likely won't be clicking on much as I am NOT much of a top chef. I like to try & dabble in a little Martha Stewart esque cooking in the kitchen, however, I've just learned that when you have 8 bodies in the home & none of which like any of the same things, your meal making becomes more of a "what the hell can I make that requires little effort because I have at least 4 meals to actually make". But, this little gem here has been a tried & true hit in our home & I'll be honest one of my personal faves! Like, I'll make this just so I can have it. Even when no one else wants it. This most likely happens when we have had it 2 days in a row & everyone's sick of it... not even sure why?? Haha. Also, my chili made it to the second round of the church chili cook off so that HAS to say something. Ha
So here it is ladies & gentlemen... the holy grail of buffalo chicken chilis. Please note, I like to bake & shred my chicken beforehand because there's a certain difference in the chicken taste & seasoning this way.
What you'll need:
Boneless skinless chicken breast
2 cups chicken broth
1 can of rotel fire tomatoes
1 can sweet corn kernels
1 can of great northern beans
1 packet dry ranch
1 pack of cream cheese
1/2 cup of franks buffalo hot sauce
Rosemary seasoning
Garlic powder
Poultry seasoning
Salt & pepper
Vegetable oil
What to do:
First, preheat your oven to 350. Place your chicken on a baking sheet. Rub each side in vegetable oil & season each side with the salt, pepper, garlic powder, poultry seasoning & rosemary. Bake for 30 minutes. When done, take chicken out & shred.
Then, place shredded chicken & all the rest of the ingredents into your crockpot & cook on low for 4 hours!
When ready to serve, stir all the ingredients together (cream cheese block will need stirred up) & serve topped with cheddar cheese & sour cream! My mouth is watering!
PS... Add me on snap to possibly see her recipes in the making OR just the innerworkings of my crazy, hectic, awesome life! blondiebrooklyn <-- add me
Enjoy!! Xoxo,
B
So here it is ladies & gentlemen... the holy grail of buffalo chicken chilis. Please note, I like to bake & shred my chicken beforehand because there's a certain difference in the chicken taste & seasoning this way.
What you'll need:
Boneless skinless chicken breast
2 cups chicken broth
1 can of rotel fire tomatoes
1 can sweet corn kernels
1 can of great northern beans
1 packet dry ranch
1 pack of cream cheese
1/2 cup of franks buffalo hot sauce
Rosemary seasoning
Garlic powder
Poultry seasoning
Salt & pepper
Vegetable oil
What to do:
First, preheat your oven to 350. Place your chicken on a baking sheet. Rub each side in vegetable oil & season each side with the salt, pepper, garlic powder, poultry seasoning & rosemary. Bake for 30 minutes. When done, take chicken out & shred.
Then, place shredded chicken & all the rest of the ingredents into your crockpot & cook on low for 4 hours!
When ready to serve, stir all the ingredients together (cream cheese block will need stirred up) & serve topped with cheddar cheese & sour cream! My mouth is watering!
PS... Add me on snap to possibly see her recipes in the making OR just the innerworkings of my crazy, hectic, awesome life! blondiebrooklyn <-- add me
Enjoy!! Xoxo,
B
