I thought I’d make a thread for it because, yeah, it was really good. I will definitely be making it again.
Ingredients
1 1/2 lbs. boneless chicken breasts
14.5 oz. can Great Northern beans, drained
14.5 oz. can fire roasted diced tomatoes, drained (can sub regular diced tomatoes)
14.5 oz can chicken broth
1/4-1/2 cup buffalo wing sauce, I used Frank’s Red Hot
1 package ranch dressing mix envelope
14.5 oz. can sweet corn kernels, drained
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. celery salt
1/2 tsp. dried cilantro
1/4 tsp. salt
8 oz. cream cheese
Toppings: tortilla chips, fresh cilantro, blue cheese crumbles, additional hot sauce
Instructions
In a 5 quart slow cooker combine all the ingredients except the cream cheese and toppings.
Cook on high for 4 hours or low for 8 hours.
Shred the chicken in the slow cooker using two forks. You can also use a slotted spoon to remove the chicken to a cutting board, shred it, and then return to the pot.
Add the cream cheese and stir until it is incorporated.
Serve with desired toppings
I cut out the onion powder, because I can’t stand onions. I used 2 pounds of chicken breasts, 1/2 cup of Frank’s buffalo hot sauce, and for a topping I used blue cheese crumbles. Also, the store I was at didn’t have “fire roasted diced tomatoes,” so I just used a can of regular diced, though I think next time I will use fresh. I didn’t drain the can of tomatoes like the recipe says to do.
Anyway, just thought I’d share the recipe, in case anyone is interested.
I’ll post a pic in a minute. My computer will no longer upload pics from my phone, which is awfully shitty, so I have to switch to my phone to post it.
