Crock Pot Buffalo Chicken Chili
Description
Creamy, tangy, and packed with bold buffalo flavor — this easy slow cooker buffalo chicken chili is the ultimate cozy comfort food and a guaranteed game day winner.
Ingredients
- 1 lb ground chicken
- 15 ounces great northern beans, drained
- 14.4 ounces fire roasted tomatoes, drained
- 2 cups chicken broth
- ½ cup buffalo wing sauce
- 1 packet ranch seasoning mix
- 1½ cups frozen corn
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- 8 oz cream cheese
- Fresh cilantro, for topping
- Blue cheese crumbles, for topping
Instructions
- Add the ground chicken to a skillet over medium-high heat. Cook and crumble until cooked through, about 7-8 minutes.
- Transfer the cooked ground chicken to a large crock pot.
- Add the drained beans, drained fire roasted tomatoes, and frozen corn to the crock pot.
- Sprinkle in the ranch seasoning mix, garlic powder, onion powder, and salt.
- Pour in the buffalo wing sauce and chicken broth. Stir to combine.
- Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
- About 1 hour before cooking completes, cube the cream cheese and stir it into the chili.
- When the time is up, stir well to fully incorporate the melted cream cheese. Ladle into bowls and serve topped with fresh cilantro and blue cheese crumbles.
Equipment
- Crockpot
- Skillet
- Ladle
Notes
- Use room-temperature, cubed cream cheese for the smoothest melt.
- Adjust the buffalo sauce up or down to control the heat level.
- Leftovers keep in the fridge for up to 4 days or in the freezer for up to 3 months.
- Stovetop option: Simmer all ingredients (except cream cheese) in a Dutch oven for 30 minutes, then stir in cream cheese for the last 10 minutes.
Nutrition
Serving: 1ServingCalories: 399kcalCarbohydrates: 33gProtein: 24gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 105mgSodium: 1623mgPotassium: 862mgFiber: 7gSugar: 3gVitamin A: 784IUVitamin C: 5mgCalcium: 115mgIron: 3mg