“Crock Pot Buffalo Chicken Chili Recipe
This Crock Pot Buffalo Chicken Chili is a hearty and flavorful slow-cooked dish combining tender shredded chicken, creamy cheeses, and spicy buffalo wing sauce. Perfect for a cozy meal, it features cannellini beans, fire roasted tomatoes, and a touch of green chilies for a balanced heat. Topped with blue cheese crumbles and green onions, this easy-to-make chili delivers a delicious twist on classic comfort food.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high) plus 20-30 minutes
- Total Time: 6 hours 35 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings 1x
- Category: Chili, Slow Cooker
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 boneless skinless chicken breasts
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups chicken broth
- 1 can (14.5 oz) fire roasted diced tomatoes (do not drain)
- 1 can (4 oz) green chiles (do not drain)
- 1/2 cup buffalo wing sauce
- 1 cup frozen corn
- 1/2 cup celery, finely diced
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Cheese and Toppings
- 8 oz cream cheese, cut into chunks
- 1 cup shredded Monterey Jack cheese
- 1/2 cup blue cheese crumbles
- 1/4 cup green onions, sliced
Instructions
- Add ingredients to slow cooker: Place the chicken breasts, cannellini beans, chicken broth, fire roasted diced tomatoes (with liquid), green chiles (with liquid), buffalo wing sauce, frozen corn, finely diced celery, onion powder, black pepper, and salt into a 6-quart crock pot. Stir gently to combine all ingredients.
- Slow cook chili: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours. Once cooked, remove the chicken breasts, shred them thoroughly using two forks, and then return the shredded chicken back into the crock pot, stirring to mix evenly.
- Add in cheeses: Stir in the cream cheese chunks and shredded Monterey Jack cheese into the chili. Cover again and cook on low for an additional 20-30 minutes, until the cheeses are fully melted and incorporated, making the chili creamy and rich.
- Serve and enjoy: Ladle the chili into bowls and top each serving with blue cheese crumbles and sliced green onions for extra flavor and texture. Serve warm and enjoy your comforting buffalo chicken chili.
Notes
- You can adjust the amount of buffalo wing sauce to control the heat level to your preference.
- For a thicker chili, cook uncovered for the last 30 minutes or until desired consistency.
- This recipe can be made a day ahead; flavors deepen if allowed to sit overnight in the fridge.
- Use low-sodium chicken broth to reduce the sodium content if desired.
- Substitute other beans such as kidney or black beans if preferred.
- Leftovers keep well covered in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Buffalo Chicken Chili, Crock Pot Chili, Slow Cooker Recipes, Spicy Chicken Chili, Easy Chili Recipe
