Description

Turn your slow cooker into the ultimate comfort food machine with this creamy Slow Cooker Buffalo Chicken Chili. Tender shredded chicken, hearty beans, sweet corn, and diced tomatoes simmer in a zesty buffalo and ranch broth that finishes silky from cream cheese and cheddar. It is an easy recipe that works for busy weeknights, cozy game day spreads, and make ahead lunches, and it fits right in with quick dinner ideas, easy dinner, comfort food, game day food ideas, and slow cooker recipe inspiration.

Ingredients

2 pounds boneless skinless chicken breasts

1 small yellow onion finely diced

3 cloves garlic minced

1 can 15 ounces black beans drained and rinsed

1 can 15 ounces great northern beans drained and rinsed

1 can 10 ounces diced tomatoes with green chilies undrained

1 cup frozen corn kernels

3 cups low sodium chicken broth

1 half cup buffalo wing sauce

1 half cup ranch dressing

1 block 8 ounces cream cheese cut into cubes

1 cup shredded sharp cheddar cheese plus extra for topping

1 teaspoon ground cumin

1 teaspoon chili powder

1 half teaspoon smoked paprika

1 half teaspoon onion powder

1 teaspoon kosher salt

1 half teaspoon black pepper

1 lime juiced

2 tablespoons chopped green onions for serving

2 tablespoons chopped fresh cilantro for serving

2 tablespoons crumbled blue cheese optional for serving

Instructions

1. Add the diced onion and minced garlic to the bottom of a 6 quart slow cooker.

2. Lay the chicken breasts on top of the onions.

3. Add the black beans, great northern beans, frozen corn, and the can of diced tomatoes with green chilies over the chicken.

4. Sprinkle the cumin, chili powder, smoked paprika, onion powder, salt, and black pepper evenly over everything in the slow cooker.

5. Pour in the chicken broth, buffalo wing sauce, and ranch dressing, gently stirring the liquids around the sides of the chicken to combine without disturbing the layers too much.

6. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is cooked through and very tender.

7. Remove the chicken breasts to a cutting board and shred them with two forks, then return the shredded chicken to the slow cooker.

8. Add the cubed cream cheese and shredded cheddar cheese to the hot chili and stir gently. Cover and cook for another 10 to 15 minutes, stirring once or twice, until the cheeses are fully melted and the broth is creamy.

9. Stir in the lime juice and taste the chili, adjusting salt, pepper, or buffalo sauce to your liking.

10. Ladle the buffalo chicken chili into bowls and top with extra cheddar, green onions, cilantro, and blue cheese if using. Serve hot.

Notes

For the creamiest texture, make sure the cream cheese is fully softened before adding it and give it time to melt completely; adding it straight from the fridge and rushing this step can leave small lumps in the chili.

Prep Time: 20
Cook Time: 270
Category: Dinner
Method: Slow cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 520
Sugar: 5
Sodium: 1050
Fat: 28
Saturated Fat: 14
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 25
Fiber: 5
Protein: 44
Cholesterol: 155

Keywords: slow cooker buffalo chicken chili, crockpot chicken chili, easy weeknight dinner, spicy chicken chili, game day chili, creamy chicken chili