Crock Pot Buffalo Chicken Chili
Get ready to savor the bold, savory flavors of Crock Pot Buffalo Chicken Chili, a comforting and protein-packed meal perfect for spice lovers! This slow-cooker recipe features tender shredded chicken simmered in a tangy buffalo sauce broth, paired with hearty ingredients like cannellini beans, sweet corn, and diced vegetables like celery and carrots for a balance of texture and nutrition. A blend of chili powder, cumin, and smoked paprika adds depth, while a hint of optional cream cheese creates a luscious, creamy finish. Garnish with crumbled blue cheese, fresh cilantro, or a side of crispy tortilla chips for the ultimate game day or cold-weather dish. With just 15 minutes of prep time and a hands-off cooking process, this spicy chili is as easy to make as it is delicious. Perfect for feeding a crowd or meal-prepping for the week!
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Recipe Information
Ingredients
- 2 pieces (about 1.5 lbs) Boneless, skinless chicken breasts
- 0.5 cups Buffalo sauce
- 2 cups Vegetable broth
- 15 oz can Diced tomatoes
- 15 oz can, drained and rinsed White cannellini beans
- 1 cup (frozen or canned, drained) Corn kernels
- 2 pieces Celery stalks, diced
- 1 large Carrot, diced
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 1.5 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 oz (optional, for creamier chili) Cream cheese
- 0.25 cups (optional, for garnish) Chopped cilantro
- 0.25 cups (optional, for garnish) Crumbled blue cheese
- 1 bag (optional, for serving) Tortilla chips
Instructions
Place the chicken breasts in the bottom of your crock pot.
Pour the buffalo sauce and vegetable broth over the chicken.
Add the diced tomatoes (with their juice), drained cannellini beans, and corn to the crock pot.
Stir in the diced celery, carrot, onion, garlic, chili powder, cumin, smoked paprika, salt, and black pepper.
Cover the crock pot with its lid and cook on low for 6-8 hours or on high for 4-5 hours.
Once the chicken is fully cooked and tender, remove it from the crock pot and shred it using two forks.
Return the shredded chicken to the crock pot and stir everything together.
If using cream cheese, add it to the chili about 30 minutes before serving and stir until melted and fully incorporated.
Ladle the chili into bowls and garnish with chopped cilantro, crumbled blue cheese, or tortilla chips, if desired.
Serve hot and enjoy this warm, spicy buffalo chicken chili!
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.5 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
