Crockpot Buffalo Chicken Chili
This easy crockpot buffalo chicken chili is creamy, hearty, spicy, and packed with tender shredded chicken, white beans, fire-roasted tomatoes, green chiles, ranch seasoning, and Buffalo sauce. Everything goes straight into the slow cooker for an effortless comfort-food dinner.
Equipment
- 6-quart slow cooker or crockpot
- Cutting board
- Chef's knife
- Measuring Cups
- Measuring spoons
- Two forks
- Mixing spoon or ladle
- Serving bowls
Ingredients
- 1.5 to 2 pounds boneless skinless chicken breasts
- 1/2 to 3/4 cup Buffalo wing sauce
- 2 to 3 cups low-sodium chicken broth
- 2 cans 15 ounces each white northern beans, drained and rinsed
- 1 can 14.5 ounces diced fire-roasted tomatoes, undrained
- 1 can 4 ounces diced green chiles
- 1 medium yellow onion diced
- 3 stalks celery finely chopped
- 1 packet dry ranch seasoning mix (1 ounce)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 8 ounces cream cheese softened and cubed
- 1/2 cup blue cheese crumbles
- 1/2 cup shredded cheddar cheese
- 2 green onions sliced
- 1/4 cup fresh cilantro chopped
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Add the white beans, fire-roasted tomatoes, green chiles, diced onion, and chopped celery.
- Pour in the Buffalo sauce and 2 cups of chicken broth.
- Add the ranch seasoning, chili powder, and ground cumin.
- Stir the ingredients gently to combine, keeping the chicken mostly submerged in the liquid.
- Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
- Remove the cooked chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir.
- Add the softened, cubed cream cheese.
- Cover and cook for another 15 to 30 minutes, stirring occasionally, until the cream cheese has completely melted and the chili is creamy.
- Add additional chicken broth if the chili is too thick.
- Taste and add more Buffalo sauce if desired.
- Let the chili rest for about 10 minutes before serving, if desired.
- Spoon the chili into bowls and top with blue cheese crumbles, shredded cheddar, green onions, and fresh cilantro.
Notes
Nutritional Information (per serving without optional toppings)
- Calories: 470 kcal
- Protein: 42 g
- Carbohydrates: 30 g
- Fat: 22 g
- Saturated Fat: 10 g
- Fiber: 7 g
- Sugar: 7 g
- Sodium: 1,150 mg
- Cholesterol: 125 mg
