Easy Slow Cooker Buffalo Chicken Chili
Make this hearty, creamy Buffalo Chicken Chili in your slow cooker for a hands-off, flavor-packed meal perfect for game day or a cozy weeknight dinner.
- Prep Time: 10 min
- Cook Time: 4 to 8 hours
- Total Time: 8 hours 10 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 ounce) can white beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 1 cup chicken broth
- 1/2 cup buffalo wing sauce (use your favorite brand)
- 1/4 cup ranch dressing mix (dry seasoning packet)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 4 ounces cream cheese, cut into cubes
- 1/2 cup shredded cheddar or Monterey Jack cheese (for topping)
- Optional toppings: sour cream, chopped green onions, tortilla chips
Instructions
- Place the raw chicken breasts into the bottom of your slow cooker.
- Add the rinsed white beans, black beans, diced tomatoes with green chilies, tomato sauce, and chicken broth over the chicken.
- Pour the buffalo wing sauce over the ingredients.
- Sprinkle the dry ranch dressing mix, chili powder, cumin, and garlic powder evenly over everything. Do not stir yet.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Once the cooking time is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add the cubed cream cheese to the chili. Stir gently until the cream cheese is completely melted and the chili is creamy.
- Stir well to combine all ingredients. Let it cook on the ‘Keep Warm’ setting for 10 minutes if needed for final blending.
- Serve hot with your choice of toppings like shredded cheese, a dollop of sour cream, or crushed tortilla chips.
Notes
- For a thicker chili, remove the lid for the last 30 minutes of cooking time on high.
- If you prefer a spicier chili, increase the amount of buffalo wing sauce or add a dash of cayenne pepper with the dry seasonings.
- This recipe freezes well; cool completely before storing in airtight containers for up to three months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 950
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 40
- Cholesterol: 110