Crockpot Buffalo Chicken Chili
Crockpot buffalo chicken chili is a buffalo wing lover's dream. It has a tangy buffalo sauce base mixed with shredded chicken, smooth cream cheese, tender beans, and vegetables. If you love buffalo wings, you will love this chili!
Servings: 6 people
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
- 1 (15-ounce) can 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
- 8 ounces cream cheese, room temperature
Instructions
- Place the cubed ¼ cup butter, in the bottom of the crockpot and place 2 pounds boneless skinless chicken breasts, in the crockpot over the butter.
- To the crockpot, add the ⅔ cup buffalo sauce, 2 cups chicken broth, ½ cup diced onion, t1 (14.5-ounce) can fire roasted diced tomatoes, 1 (15-ounce) can corn,1 (15-ounce) can 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.
- Stir to combine, cover the crockpot, and cook on low for 5-6 hours or high for 3-4 hours.
- When the chicken is cooked through, remove it and shred the chicken.
- Add the shredded chicken and 8 ounces cream cheese, back into the crockpot. Cook for another 8-10 minutes until the cream cheese is melted and stirred into the chili.
- Serve fresh with your favorite toppings!
Nutrition
Calories: 389kcal | Carbohydrates: 5g | Protein: 35g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 1853mg | Potassium: 672mg | Fiber: 1g | Sugar: 3g | Vitamin A: 968IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg
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