Description
Tender shredded chicken, creamy cheese, hearty beans, and tangy buffalo sauce come together in this bold and flavorful Crockpot Buffalo Chicken Chili, perfect for cozy dinners or game-day gatherings.
Ingredients
- 2 lbs boneless skinless chicken breasts (about 3 breasts)
- 1/4 cup butter, cubed
- 2/3 cup buffalo sauce
- 2 cups chicken broth
- 1/2 cup diced onion (about 1/2 small onion)
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can corn, drained
- 1 (15 oz) can white beans, drained
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp dill
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 8 oz cream cheese, room temperature
Instructions
- Place cubed butter at the bottom of the crockpot, then add the chicken breasts on top.
- Pour in buffalo sauce, chicken broth, diced onion, fire-roasted tomatoes, corn, white beans, and seasonings (garlic powder, cumin, dill, oregano, paprika, salt, and pepper).
- Stir to combine, cover, and cook on low for 5–6 hours or high for 3–4 hours.
- Once the chicken is cooked, remove and shred it.
- Add shredded chicken and cream cheese back to the crockpot, cooking for another 8–10 minutes until the cream cheese is fully melted.
- Serve hot with optional toppings like green onions, blue cheese crumbles, sour cream, cilantro, tortilla chips, avocado, or lime wedges.
Notes
- To reduce heat, decrease the buffalo sauce and add more chicken broth.
- Top with desired garnishes for added flavor and texture.
- Can be made on the stovetop over medium-low heat if no crockpot is available.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep the ingredients the night before for a quick start the next day.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
