Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts
- 2 cans (15 oz each) Great Northern Beans, drained and rinsed
- 1 jar (12 oz) Buffalo Wing Sauce (mild or medium)
- 1 packet (1 oz) Dry Ranch Seasoning Mix
- 1 cup Chicken Broth (low sodium)
- 1 block (8 oz) Low-Fat Cream Cheese
- 1 bag (12 oz) Frozen Sweet Corn
- Optional: Green onions or blue cheese crumbles for topping
Instructions
- Place the raw chicken breasts at the bottom of your 6-quart or larger slow cooker. Pour the chicken broth and the entire bottle of buffalo sauce directly over the meat. Sprinkle the dry ranch seasoning packet evenly across the top. Add the drained white beans and the frozen corn. Finally, place the block of cream cheese right on top of the pile. Do not worry about stirring yet; the heat will handle the mixing for you.
- Cover the crockpot with a tight-fitting lid. Set the temperature to “Low” and cook for 6 to 7 hours. If you are in a time crunch, you can set it to “High” for 3 to 4 hours. The chicken is ready when it reaches an internal temperature of 165°F and pulls apart easily with a fork. Cooking it on low usually results in a more tender, juicy texture that absorbs the buffalo flavor perfectly.
- Once the timer goes off, remove the chicken breasts and place them in a large bowl. Use two forks to shred the meat into bite-sized pieces. While the chicken is out, take a whisk and stir the remaining liquid in the crockpot until the cream cheese is fully incorporated and the sauce is smooth. Return the shredded chicken to the pot and toss everything together. Serve immediately in bowls or over sturdy tortilla chips.
- Cook Time: 6 hours 5 minutes