Crockpot Buffalo Chicken Chili

theskinnyishdish.com

Tracy Cronin-Lynch

11/2cups 2pt

1½ lbs Boneless Skinless Chicken Breast

¾ cup Buffalo Wing Sauce (I use Frank's)

2 16 oz cans Pinto Beans (drained but not rinsed) (about 3 cups total)

1 - 10 oz can rotel (or store brands usually make "diced tomatoes with green chiles)

1¾ cup Canned Corn (canned, fresh, or frozen will work)

1 medium Diced Onion

1 cup Diced Celery

1 cup Diced Carrots

1 14.5 oz can Low Sodium Chicken Broth (about 1 ¾ cups total)

1 0.4 oz packet Hidden Valley Buttermilk Ranch Seasoning (about 3 tsp if using a different kind of ranch seasoning)

1 tablespoon Chili Powder

2 teaspoon Garlic Powder

1 teaspoon EACH Dill Weed, Ground Cumin, Oregano, and Smoked Paprika

4 oz cream cheese, cut into cubes (I use the ⅓ less fat)

Directions at theskinnyishdish.com

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