This recipe was inspired by my husband. When I created my Jalapeno Popper Chicken Chili, he suggested that Buffalo style might be another tasty variation. He was right! Even if you don’t love Buffalo wings, I am confident you will love this chili. It’s packed with flavor & has just the right amount of kick! ~Erin
4 oz. reduced fat or Greek cream cheese, softened
1 (10 ¾ oz.) can Campbell’s Healthy Request Condensed Cheddar Soup
32 oz. unsalted chicken stock
2 lbs. boneless, skinless chicken breasts – individually frozen
½ c. finely chopped carrots
½ c. finely chopped celery
3 cans (15.8 oz. each) great northern beans, drained and rinsed
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 package (about 8 tsp.) Hidden Valley dry ranch dressing mix
1/3 c. Frank’s Red Hot Buffalo Wings sauce
Optional garnishes: real bacon bits, green onions, extra buffalo sauce
In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar soup until well combined.
Whisk in chicken stock, dry ranch dressing mix, onion powder, garlic powder, salt, and wing sauce. Stir in celery and carrots.
Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook faster).
Add beans but do not stir them in — leave them on top.
Cook 4-5 hours on high or 7-8 hours on low. When 1 hours of cook time is left, remove the chicken breasts, shred, and return to pot to finish cooking.
Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.
Weight Watchers Info.: Each 10 oz. serving (about 1 ¼ cups) is 2 SmartPoints on the FreeStyle plan. Serves 10. Optional garnishes should be calculated separately.