Description
Crockpot Buffalo Chicken Chili is a deliciously hearty dish that’s perfect for any occasion. This easy-to-make recipe marries the bold flavors of Buffalo sauce with tender chicken and wholesome ingredients, making it a protein-packed meal ideal for busy weeknights or gatherings with friends. The slow cooker does all the work, allowing you to indulge in rich flavors with minimal effort. Whether served straight from the pot or topped with your favorite garnishes, this chili will keep everyone satisfied and coming back for seconds.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup frozen corn
- 2 – 10 ounce cans fire roasted tomatoes and green chiles
- 2 – 15 ounce cans cannellini beans
- 1/2 cup Franks Buffalo Sauce
- 2 cups low sodium chicken broth
- 4 oz cream cheese (room temperature)
- 4 oz cottage cheese (blended)
Instructions
- Prepare your ingredients by trimming excess fat from the chicken and measuring spices.
- In the slow cooker, combine chicken, corn, fire-roasted tomatoes, cannellini beans, Buffalo sauce, and chicken broth. Stir well.
- Cook on low for 4-6 hours or high for 3-4 hours until chicken is cooked through.
- Remove chicken and shred it using forks.
- Add cream cheese to the slow cooker, whisk until smooth, then return shredded chicken to the pot.
- Cook on low for an additional 30 minutes before stirring in blended cottage cheese.
- Adjust seasoning as desired and serve warm.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg