Crockpot Buffalo Chicken Chili
This Crockpot Buffalo Chicken Chili is a flavor-packed dish that's perfect for cozy nights and game day!
Servings: 6 servings
Ingredients
- 2 pounds boneless skinless chicken breasts (about 3 breasts)
- 1 cup butter (cubed)
- 1 cup buffalo sauce
- 2 cups chicken broth
- 1 cup diced onion (about 1 small onion)
- 1 can fire roasted diced tomatoes (14.5-ounce)
- 1 can corn (drained, 15-ounce)
- 2 cans white beans (drained, 15-ounce each)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon dill
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package cream cheese (8-ounce, room temperature)
Instructions
- Start by dicing your onion and cubing the butter. This will help everything melt and mix together smoothly in the crockpot.
- In your slow cooker, place the chicken breasts at the bottom. Add the diced onion, cubed butter, and pour the buffalo sauce over the top.
- Next, pour in the chicken broth and add the fire roasted diced tomatoes. The broth helps create a flavorful base for your chili.
- Add the drained corn and the white beans to the crockpot. These ingredients provide heartiness and texture to the chili.
- Sprinkle in the garlic powder, cumin, dill, oregano, paprika, salt, and pepper. Give everything a good stir to ensure the spices are evenly distributed.
- Cover your crockpot and cook on low for 6-8 hours or high for 3-4 hours. The longer you let it sit, the more the flavors will meld together.
- Once cooked, remove the chicken breasts, shred them with two forks, and return them to the pot. Add the room-temperature cream cheese and stir until melted and well combined.
Equipment
- Crockpot
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Large spoon
- Serving bowls
Notes
- Customize spice level by adjusting the amount of buffalo sauce or adding jalapeños.
- This chili is great for meal prep and can be stored for up to 4 days in the fridge.
- Freeze leftovers in a freezer-safe container for up to 3 months.