Description
Spicy, creamy, and comforting Crockpot Buffalo Chicken Chili made with tender chicken, beans, buffalo sauce, and cheese. Perfect for game day or family dinners.
Ingredients
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2 pounds boneless, skinless chicken breasts (or thighs)
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1 medium onion, diced
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3 cloves garlic, minced
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2 cans (15 oz each) white beans, drained and rinsed
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1 can (15 oz) corn, drained
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3 cups chicken broth
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1 cup buffalo wing sauce
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1 packet ranch seasoning mix (optional)
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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1 teaspoon salt (adjust to taste)
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8 oz cream cheese, softened
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1 cup shredded cheddar cheese
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Optional toppings: green onions, crumbled blue cheese, sour cream, avocado
Instructions
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Place chicken breasts in the bottom of your crockpot. Add onion, garlic, beans, and corn on top.
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Pour in chicken broth and buffalo sauce, then sprinkle in ranch seasoning and spices. Stir gently.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked.
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Remove chicken, shred with two forks, and return it to the crockpot. Stir to combine.
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Add softened cream cheese and shredded cheddar, stirring until smooth and creamy.
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Taste and adjust seasoning. Let simmer on warm for 10–15 minutes before serving.
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Serve hot with desired toppings such as green onions, ranch drizzle, or crumbled blue cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently with a splash of broth or milk. Delicious served with crusty bread, tortilla chips, or over baked potatoes.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American