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!
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Enjoy!! Xoxo,
B
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