Crockpot Buffalo Chicken Chili is a perfect dish for busy days and game nights. It combines the bold flavors of buffalo chicken with the heartiness of chili, creating a comforting meal that everyone will enjoy. This recipe is easy to make and is sure to please a crowd.
Why Make This Recipe
This recipe is a must-try for several reasons. First, it is quick to prepare, thanks to the slow cooker. You can toss in the ingredients in the morning, and by dinner time, you’ll have a warm and tasty meal waiting for you. Second, it is packed with protein from the chicken and beans, making it a filling option. Finally, the spicy buffalo sauce adds an exciting kick that elevates traditional chili to a whole new level.
How to Make Crockpot Buffalo Chicken Chili
Making Crockpot Buffalo Chicken Chili is simple. Just gather your ingredients, follow the steps, and let the crockpot do the work!
Ingredients
- 2 pounds boneless skinless chicken breasts (about 3 breasts)
- ¼ cup butter (cubed)
- ⅔ cup buffalo sauce
- 2 cups chicken broth
- ½ cup diced onion (about ½ small onion)
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can corn (drained)
- 2 (15-ounce) cans white beans (drained)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon dill
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (8-ounce) package cream cheese (room temperature)
Directions
- Place the cubed ¼ cup butter at the bottom of the crockpot.
- Lay the 2 pounds of boneless skinless chicken breasts on top of the butter.
- Add the ⅔ cup buffalo sauce, 2 cups chicken broth, ½ cup diced onion, 1 can fire-roasted diced tomatoes, 1 can corn, 2 cans white beans, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon dill, 1 teaspoon oregano, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon pepper into the crockpot.
- Stir to combine all the ingredients.
- Cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours.
- Once the chicken is cooked through, take it out and shred it.
- Put the shredded chicken and the 1 package of cream cheese back into the crockpot. Cook for another 8-10 minutes until the cream cheese is melted and mixed into the chili.
- Serve warm and garnish with chopped green onions and crumbled blue cheese if desired.
How to Serve Crockpot Buffalo Chicken Chili
Serve your Crockpot Buffalo Chicken Chili hot, directly from the slow cooker. You can offer toppings like chopped green onions, crumbled blue cheese, or sour cream to enhance the flavors. Pair it with crusty bread or tortilla chips for a complete meal.
How to Store Crockpot Buffalo Chicken Chili
To store leftovers, let the chili cool to room temperature. Place it in an airtight container and refrigerate. It will stay fresh for up to 3-4 days. You can also freeze the chili for later use. Just make sure to store it in a freezer-safe container, where it can last for about 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat in the microwave or on the stove.
Tips to Make Crockpot Buffalo Chicken Chili
- Adjust the Spiciness: If you prefer a milder flavor, you can reduce the amount of buffalo sauce, or even use a mild version.
- Extra Veggies: Feel free to add more vegetables like bell peppers or zucchini for additional nutrition.
- Leftover Chicken: This recipe is a great way to use leftover cooked chicken if you have it on hand.
Variation
You can easily customize this recipe. Try using ground turkey or beef instead of chicken for a different flavor profile. Additionally, you can swap out the beans for different varieties like black beans or kidney beans according to your preference.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just cook the chili on high for 4-5 hours instead of low.
2. Is the buffalo chicken chili spicy?
It has a spicy kick due to the buffalo sauce, but you can adjust the amount used to suit your taste.
3. Can I make this chili on the stove?
Yes, you can make a similar version on the stovetop by sautéing the onions and adding all the ingredients into a pot, cooking on medium heat until the chicken is cooked through.
Enjoy your delicious and comforting Crockpot Buffalo Chicken Chili!
Crockpot Buffalo Chicken Chili
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts (about 3 breasts)
- ¼ cup butter (cubed)
- ⅔ cup buffalo sauce
- 2 cups chicken broth
- ½ cup diced onion (about ½ small onion)
- 1 can fire-roasted diced tomatoes (14.5 ounces)
- 1 can corn (drained) (15 ounces)
- 2 cans white beans (drained) (15 ounces each)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon dill
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 package cream cheese (8 ounces, room temperature)
Instructions
Preparation
- Place the cubed butter at the bottom of the crockpot.
- Lay the chicken breasts on top of the butter.
- Add the buffalo sauce, chicken broth, diced onion, fire-roasted diced tomatoes, corn, white beans, garlic powder, cumin, dill, oregano, paprika, salt, and pepper into the crockpot.
- Stir to combine all the ingredients.
- Cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours.
Final Steps
- Once the chicken is cooked through, take it out and shred it.
- Put the shredded chicken and the cream cheese back into the crockpot. Cook for another 8-10 minutes until the cream cheese is melted and mixed into the chili.
- Serve warm, garnished with chopped green onions and crumbled blue cheese if desired.
