Slow Cooker Buffalo Chicken Chili
User Reviews
4.6
Slow Cooker Buffalo Chicken Chili
Description
Slow Cooker Buffalo Chicken Chili uses boneless skinless chicken breasts cooked slowly with a blend of chili powder, cumin, garlic, celery, corn, and fire-roasted tomatoes. Green chiles and hot sauce bring a notable heat and flavor depth. Cannellini beans add body and texture. After cooking, the chicken is shredded and returned to the pot to meld with cream cheese, which adds a creamy richness. Stirring in Greek yogurt just before serving provides a subtle tang without curdling. The chili can be finished with shredded cheddar, blue cheese crumbles, chopped green onions, and cilantro for brightness and added savoriness.
The chili is well suited for a filling lunch or dinner, with its spicy warmth and creamy texture making it comforting. It can be served on its own or accompanied by bread or rice to absorb the thick sauce.
Cooking times depend on slow cooker strength and chicken breast size, typically 3-6 hours. Cream cheese must be fully whisked in to avoid lumps, and yogurt added off-heat to prevent curdling. Nutritional details exclude toppings. The recipe’s layering of spices and dairy provide a balance between heat and creaminess without overpowering the chicken base.
Ingredients
- 1 1/2 pounds chicken breast boneless skinless
- 2 teaspoons chili powder
- 2 teaspoon cumin ground
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 celery diced, stalks
- 2 green onions thinly sliced
- 1/2 cup corn frozen
- 14.5 ounce fire-roasted tomato canned
- 4 ounce diced green chiles canned
- 15 ounce cannellini beans can
- 1/2 cup hot sauce such as Noble Made or Franks Buffalo Sauce
- 2 1/2 cups chicken broth low sodium
- 4 ounces cream cheese room temperature, low fat
- 1/2 cup yogurt room temperature, plain, Greek
- blue cheese cheddar cheese, cilantro and green onions for toppings
Instructions
- Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker. Stir everything together then cover it with the lid. Cook on low for 4-6 hours or high for 3-4 hours or until the chicken breasts are cooked through.
- Remove the chicken from the slow cooker and onto a plate. Use forks or your hands to shred it. Add the cream cheese into the slow cooker and whisk it in until there's no lumps. Add the shredded chicken back in and cover with the lid. Cook on low for another 30 minutes.
- Turn off the slow cooker and quickly stir in the Greek yogurt. Don't let it sit or it may curdle. Taste for seasoning. Top the chili with shredded cheese, blue cheese crumbles, green onions, cilantro and extra hot sauce if desired.
Notes
- Adjust slow cooker time based on appliance and chicken piece size; chicken should be cooked through and easy to shred.
- Incorporate cream cheese fully to prevent lumps before adding shredded chicken back to slow cooker.
- Add Greek yogurt off heat and stir quickly to avoid curdling.
- Toppings like blue cheese and green onions add flavor and texture but are not included in nutritional calculations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 361kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 47g | 94% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 108mg | 36% |
| Sodium | 807mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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