14 1⁄2ounces fire roasted diced tomatoes, drained(I didn’t drain mine and used whole can)
14 1⁄2ounceschicken broth
1⁄4 – 1⁄2cupbuffalo wing sauce (I used Frank’s Red Hot)
1ounceranch dressing mix, envelope
14 1⁄2ouncessweet corn (I used frozen corn)
1⁄2teaspooncelery salt (I used seed instead of salt)
1⁄4teaspoonsalt (I skipped because it was salty enough without)
8ouncescream cheese, softened
tortilla chips, fresh cilantro, blue cheese crumbles, additional hot sauce
Serving Size: 1 (416) g
Servings Per Recipe:6
Calories from Fat 225 g48 %
Total Fat 25.1 g38 %
Saturated Fat 10.7 g53 %
Cholesterol 114.3 mg 38 %
Sodium 530.7 mg 22 %
Total Carbohydrate29.2 g 9 %
Dietary Fiber 6.5 g25 %
Sugars 5.5 g21 %
Protein 34.7 g 69 %
In a 5 quart slow cooker combine all 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 return to pot.
Add the cream cheese and stir until it is incorporated.Serve with desired toppings.
Instant Pot Directions:Place all ingredients in the instant pot except beans and cheese.Cook on high pressure for 15 minutes.Naturally release for 10 minutes and then quick release remaining pressure.Use two forks to shred chicken in instant pot or removed chicken to cutting board to shred.Add chicken back to pot.Add drained baens and cream cheese to potStir until chili is creamy and smooth.Serve with desired toppings.