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Holiday Cooking in the South

I can’t believe Thanksgiving already ended. It’s crazy how it just came and went in a flash. I intended on writing an article last week, but I got with everything – mainly cooking and eating delicious food. How was your Thanksgiving? Mine was wonderful!

I can’t believe Christmas is just right around the corner. I am very excited! It’s one of my favorite holidays. I can’t wait to share some yummy recipes with you over the next few weeks.

Do you have any of your favorite dishes or desserts you would like to share?

Now onto the recipe

The weather in Texas during the fall and winter months can be funny and strange. If you have ever lived or visited the state of Texas, then you’ll understand. If not then let me explain the craziness of the weather. On some days it will be hot (the high 80’s) and it will be like that for most of the day. Then there are other days where it’s super cold in the mornings, but throughout the week/day, it gradually will get warmer. Oh, it hardly ever snows here.

So, I admit that it sometimes can be hard to be inspired to cook soups, stew, and chili while living in Texas or pretty much anywhere in the South. I forgot what day it was last week, but the weather was hot for the most of the day, later that evening it was going to be chilly. So that inspired me to cook this Buffalo Chicken Chili.

This recipe is so simple and has only a few ingredients in this slow cooker dinner. Creamy and spicy all in one! It will certainly warm you and family up on a chilly night.

Slow Cooker Buffalo Chicken Chili

Ingredients

1 1/2 lbs boneless chicken breasts

2 14.5 oz can great northern beans

1 14.5 oz can fire roasted tomatoes with juice

2 C chicken broth

1/4 – 1/2 C Frank’s red hot buffalo wing sauce

½ tsp onion powder

½ tsp garlic powder

¼ tsp salt

8 oz cream cheese

Optional

Blue cheese crumbles

celery slices

Directions

1. Add the chicken, beans, tomatoes with their juice, chicken broth, 1/4 cup buffalo wing sauce, onion powder, garlic powder, and salt into a 6-quart crockpot.

2. Cover and cook on low for six hours. Cut the cream cheese into small cubes and stir into the slow cooker. Remove the chicken to a cutting board and shred with two forks. Return chicken to the slow cooker.

3. When the cream cheese is melted ladle into bowls and serve. Top with blue cheese crumbles and serve with celery slices if desired. Enjoy! 🙂

Source The Girl Who Ate Everything

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