Thursday, March 19, 2015

CrockPot (RockCrok) Buffalo Chicken Chili

This is one of my new favorite soups. I shared the recipe with a coworker and he raved about it. Additionally, it was requested at our work potluck. I'm trying to dig up a picture, but it's orange. The wing sauce turns it orange.  

The original recipe can be found here. I've added a few extra things and noted my actual measurements. Additionally, while you can do it in the crock pot, I made it in the RockCrok!! 

Buffalo Chicken Chili
Ingredients
  • 1 pound of ground chicken
  • 1 can white navy beans, drained and rinsed
  • 14.5 oz can fire roasted tomatoes, drained
  • 4 cups chicken broth
  • ¼ - ½ cup buffalo wing sauce (start with ¼ cup and add more at end if needed)
  • 1 package ranch dressing mix
  • 1 cup frozen corn kernels
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon celery salt
  • ½ teaspoon dried cilantro
  • ¼ teaspoon salt
  • 8 oz cream cheese
  • Blue cheese crumbles (optional)
Crockpot Instructions
  • Brown ground chicken until fully cooked, place in crockpot (or brown ahead of time and store in fridge until ready to assemble)
  • Add remaining ingredients except for cream cheese and blue cheese and stir to combine
  • Add block of cream cheese on the top and cover
  • Cook on high for 4 hours or low for 8
  • Stir to incorporate cream cheese and add additional wing sauce as desired
  • Top individual bowls with blue cheese crumbles if desired
RockCrok Instructions
  • Brown ground chicken until fully cooked (or brown ahead of time and store in fridge until ready to assemble)
  • Add remaining ingredients except for cream cheese and blue cheese and stir to combine
  • Cook in the microwave (with LID) for 13 minutes. 
  • Add the block of cream cheese on the top and cover
  • Stir to incorporate cream cheese and add additional wing sauce as desired
  • Top individual bowls with blue cheese crumbles if desired

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