Description
This Crockpot Buffalo Chicken Chili blends the bold heat of buffalo sauce with the creamy, hearty comfort of chili. It’s a slow-cooked, protein-packed, one-pot meal perfect for cozy nights or feeding a crowd.
Ingredients
- 2 pounds boneless, skinless chicken breasts (about 3 large breasts)
- 1/4 cup butter, cubed
- 8 ounces cream cheese, softened (or dairy-free alternative)
- 2/3 cup buffalo sauce (e.g., Frank’s RedHot)
- 2 cups low-sodium chicken broth
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (15-oz) can corn, drained
- 1 (15-oz) can white beans (e.g., Great Northern or Cannellini), drained
- 1/2 cup diced onion (about 1/2 small onion)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon dill
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the cubed butter at the bottom of the slow cooker.
- Lay the chicken breasts over the butter.
- Add buffalo sauce, chicken broth, diced onion, fire-roasted tomatoes, corn, white beans, and all seasonings.
- Stir gently to combine without disturbing the chicken too much.
- Cover and cook on Low for 5–6 hours or High for 3–4 hours.
- Remove the chicken, shred with forks, then return it to the pot.
- Add the cream cheese and stir until melted and incorporated (about 8–10 minutes).
- Serve hot with your preferred toppings or sides.
Notes
- To reduce heat, use less buffalo sauce or a milder variety.
- For dairy-free or lighter options, substitute with dairy-free cream cheese or Greek yogurt.
- Cooked chicken (like rotisserie) can be added near the end to reduce cook time.
- Reheat gently to prevent cream cheese from separating.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 120mg
