Slow Cooker Buffalo Chicken Chili w/ Blue Cheese, Honey & Shallot Spread

Posted by Annette Bellisari on

Yields 8 servings


1 pound ground chicken

15 oz canned white navy beans drained and rinsed

14.5 oz can fire roasted tomatoes drained

2 cups chicken broth

1/4 - 1/2 cup buffalo wing sauce start with 1/4 cup and add more at end if needed

1 package ranch dressing mix

1 cup frozen corn kernels

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon celery salt

1/2 teaspoon dried cilantro

1/4 teaspoon salt

1 jar of Bellisari’s Blue Cheese, Honey & Shallot Spread

Blue cheese crumbles optional


Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble). Add remaining ingredients except for Blue Cheese, Honey & Shallot Spread and crumbled blue cheese and give it all a stir to combine. Add Blue Cheese, Honey & Shallot Spread on the top and cover. Cook on high for 4 hours or low for 8. Stir occasionally and add additional wing sauce as desired. Top individual bowls with blue cheese crumbles if desired.

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