Description
Spicy buffalo chicken meets hearty chili in this creamy, comforting slow cooker meal. Perfect for game day or cozy weeknight dinners.
Ingredients
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2 pounds boneless, skinless chicken breasts
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1 can (15 oz) white beans, drained and rinsed
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) corn, drained
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1 can (10 oz) diced tomatoes with green chilies
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1 cup buffalo wing sauce
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2 cups chicken broth
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1 block (8 oz) cream cheese, cubed
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1 cup shredded cheddar cheese
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper to taste
Instructions
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Place chicken breasts in the bottom of the slow cooker. Add beans, corn, diced tomatoes, buffalo sauce, broth, and seasonings. Stir gently to combine.
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Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is fully cooked and tender.
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Remove chicken from the crockpot and shred it with two forks. Return shredded chicken to the slow cooker.
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Stir in cream cheese and cheddar until melted and creamy. Adjust seasonings to taste.
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Serve hot with your favorite toppings like green onions, blue cheese crumbles, tortilla chips, or sour cream.
Notes
Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months. Thicken by cooking uncovered for 15 minutes before serving if desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American