Slow Cooker Buffalo Chicken Chili is perfect for dinner tonight. An easy recipes bursting with flavor.
Do you ever feel like all your slow cooker recipes start to taste the same? Not with this Buffalo Chicken Chili.
My sisters have mentioned that to me on more than one occasion and being the slow cooker junkie that I am, I decided to try and find a recipe that would mix it up (and one that your family will still enjoy).
Prepping this Buffalo Chicken Chili is SIMPLE – it’s one of those dump-and-go recipes where you just toss everything in the slow cooker and let it simmer all day long.
I used frozen chicken breasts for this recipe, which makes it even easier. You could also use cooked chicken breasts, and cook it in the stock pot, in just a matter of minutes.
Most grocery stores now sell pre-cooked and shredded chicken in the deli. This is a great time saver and shortcut for those busy busy nights.
In an effort to lower the sodium (soup tends to get really high in sodium really fast) and make this a tiny bit healthier, I used reduced-sodium white beans and reduced-sodium chicken broth. No difference in the taste.
However, if you have regular chicken broth or beans in your pantry, go ahead and use those (but you probably won’t need to add any additional salt to the recipe).
Another healthy swap you can make is with the cream cheese. My Kroger store recently started carrying Greek yogurt cream cheese, which has two times the protein as regular cream cheese.
EVERYTHING YOU NEED TO MAKE THIS FANTASTIC BUFFALO CHICKEN CHILI RECIPE IS RIGHT HERE:
Slow Cooker Buffalo Chicken Chili Ingredients:
- Chicken Breasts
- Low Sodium White Beans
- Fire Roasted Tomatoes
- Chicken Broth
- Buffalo Wing Sauce
- Dry Ranch Dressing Mix
- Frozen Corn
- Onion powder
- Garlic powder
- Cream Cheese
- Blue Cheese Crumbles
Items need to prepare this Slow Cooker Buffalo Chicken Chili:
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How to make slow cooker buffalo chicken chili:
Spray the inside of the slow cooker with non stick cooking spray.
Place chicken breasts in the slow cooker. Add all the ingredients except for cream cheese and blue cheese. Mix together.
Then place the block of cream cheese on top of everything in the slow cooker.
Cook on low for 7-8 hours, or high setting for 3-4 hours.
When finished cooking, remove chicken breasts from slow cooker and shred using bear claws or 2 forks. Return the shredded chicken to the slow cooker and mix in making sure that you incorporate the cream cheese.
Add additional buffalo sauce if desired. Pour Buffalo Chicken Chili into bowls and top with blue cheese crumbles.
Related recipe: If you love chili, you’ll love our Instant Pot Cream Cheese Chili.
Watch how to make another favorite soup here:
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Slow Cooker Buffalo Chicken Chili Recipe
- 1 ½ pounds boneless skinless chicken breasts
- 15 ounces low sodium white navy beans rinsed and drained
- 14.5 ounces fire roasted tomatoes drained
- 3 cups low sodium chicken broth
- ¼ cup buffalo wing sauce
- 1 ounce dry ranch dressing mix
- 10 ounces frozen corn
- 3 celery stalks diced
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried cilantro
- ¼ teaspoon salt
- 8 ounces cream cheese
- ⅓ cup blue cheese crumbles
- Spray the inside of slow cooker with non-stick cooking spray.
- Place chicken breasts inside of slow cooker. Add all ingredients except for cream cheese and blue cheese, mix together.
- Add the block of cream cheese on top of other ingredients and cover with lid. Cook on low heat for 7-8 hours (or high heat for 3-4 hours).
- When finished cooking, remove chicken breasts from slow cooker and shred using bear claws or two forks. Return chicken to slow cooker and mix in, making sure to incorporate the cream cheese.
- Add additional buffalo sauce if desired.
- Top each bowl of chili with blue cheese crumbles.
- Slow Cooker
Recipe slightly adapted from Slow Cooker Gourmet
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.
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