Spicy Buffalo Chicken Stew


Recipe by Lisa Huff of Snappy Gourmet

Serves 4-6 

Prep time: 10 min.

Cook time: 4-6 hrs.


1 lb chicken (precooked, chopped)
1 c chopped celery
1 c chopped red onion
1 can (14.5 oz.) no-salt added diced tomatoes (undrained)
1 can (14.5 oz.) chicken broth
1⁄2 c buffalo hot sauce
1 oz packet ranch flavored seasoning (about one packet)
2 tsp lime juice
3⁄4 c crumbled blue cheese

Place chicken, Libby's® Whole Kernel Sweet Corn, Libby's® Sliced Carrots, celery, red onion, diced tomatoes (including liquid), chicken broth, hot sauce, ranch seasoning and lime juice in slow cooker. Mix to combine.

Cook on low for about 4-6 hours. Serve in individual bowls topped with crumbled blue cheese.

TIP:  Adjust the amount of hot sauce for your personal preference. 

COOKING NOTES: Stew may also be made on stovetop in large saucepan.  Combine all ingredients (except cheese) as instructed above.  Bring stew to a boil, then reduce heat to simmer.  Cook about 30-45 minutes or until vegetables are cooked through.