0 from 9 votes
Crock Pot Buffalo Chicken Chili
This zesty chicken chili is a cozy, easy dinner for chilly days -- with just 5 minutes of prep!
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
Servings: 8 people
Calories: 371 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 lbs. boneless skinless chicken thighs or chicken breasts
- 1 cup chicken broth (plus an extra 1-2 cups to thin the chili at the end)
- ½ cup buffalo wing sauce, such as Frank’s Red Hot brand
- 1 (15 ounce) can petite-diced tomatoes or 1 (10 ounce) can Ro-tel tomatoes and green chilies, not drained
- 1 (15.25 ounce) can of corn, drained
- 1 (16 ounce) can of navy beans, drained and rinsed
- 1 (1 ounce) packet of dry Ranch seasoning mix
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 8 ounces cream cheese, softened at room temperature and cubed
- Optional for serving: chips or cornbread; sliced green onions; sour cream; cilantro; grated cheddar cheese; blue cheese crumbles
Instructions
- Combine all of the ingredients (except for the cream cheese) in a large slow cooker.
- Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
- Remove the chicken and shred with two forks or chop. Return the chicken to the slow cooker and give everything a good stir.
- Add the cream cheese to the slow cooker, stir, cover, and cook for an additional 5-10 minutes, or until the cream cheese melts and incorporates into the broth. At this point, stir in additional broth, as necessary, to thin the chili and reach your desired consistency.
- Serve with optional toppings, chips, or cornbread!
Cup of Yum
Notes
- Use boneless, skinless chicken breasts or chicken thighs, depending on your preference. Chicken thighs tend to stay more moist and juicy in the slow cooker than the white meat chicken breast, but either option works fine!
- All slow cookers run on slightly different temperatures, so cooking times vary. My Crock Pot tends to cook dishes pretty quickly, so my chili is always done after 3 hours on HIGH. Kara leaves her chili in her Crock Pot for 8 hours on LOW, so that might work well for you, too.
- Start with a small amount of broth. The condensation from the Crock Pot will add more liquid to the dish. If you prefer a thinner chili, simply add extra broth at the end, until it reaches the desired consistency.
- Allow the cream cheese to come to room temperature and dice into cubes before stirring it into the pot. This will help the cheese melt smoothly into the chili.
- Make ahead! This chili just gets better as it sits, so you can make a batch on the weekend and keep it packaged in the refrigerator for 3-4 days. Reheat individual bowls for quick lunches and dinners throughout the week.
Nutrition Information
Serving
1/8 of the recipe
Calories
371kcal
(19%)
Carbohydrates
27g
(9%)
Protein
30g
(60%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
137mg
(46%)
Sodium
1454mg
(61%)
Potassium
727mg
(21%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
822IU
(16%)
Vitamin C
6mg
(7%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 371
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 371kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 137mg | 46% |
| Sodium | 1454mg | 61% |
| Potassium | 727mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.