Crockpot Buffalo Chicken Chili
A comforting chili that combines the bold flavors of buffalo chicken with the heartiness of traditional chili, perfect for busy days and game nights.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for 2-3 months. Thaw overnight before reheating.