Slow Cooker Buffalo Chicken Chili

Slow Cooker Buffalo Chicken Chili

This Slow Cooker Buffalo Chicken Chili is a simple and delicious! Chicken breasts simmer with great northern beans, diced tomatoes and green chiles, buffalo sauce and spices. Before serving, quickly shred the chicken and stir in heavy cream and cream cheese. Serve in bowls and top with your favorite toppings.

Course Mains & Entrees, Soups, Stews & Chilis

Cuisine American

Keyword buffalo, chicken, dinner, easy recipe, football food, game day, slow cooker, white bean

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 535

Author Laurie McNamara

Equipment

Green Pan Slow Cooker

Ingredients

1¼ pounds boneless skinless chicken breasts about 2 large
1 medium yellow onion diced
3/4 cup finely chopped carrots
15 ounces (canned) diced tomatoes with green chiles (like Rotel) hot or mild
2 cups low-sodium chicken broth
3/4 cup buffalo sauce
30 ounces great northern beans rinsed and drained (or 2 cans)
2 tablespoons dry ranch seasoning homemade or store-bought (regular or spicy)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
8 ounces cream cheese softened
1/2 cup heavy cream

FOR SERVING (OPTIONA)L:

shredded monterey jack cheese or pepper jack cheese
sliced green onions
avocado
sour cream or plain nonfat greek yogurt
chopped cilantro
corn tortilla chips or fritos

US Customary - Metric

Instructions

Into your slow cooker, add whole chicken breasts, yellow onion, carrot and (hot or mild) diced tomatoes with green chiles, great northern beans. Pour in chicken broth and buffalo sauce. Season with dry ranch seasoning, chili powder, cumin, garlic powder and onion powder. Stir well to combine.
Cover and slow cook on low for 6 to 8 hours or high for 4 to 5 hours.
With 1 hour left on the slow cooker, remove the cream cheese from your fridge and let soften at room temperature. After 30 minutes, add the cream cheese to the slow cooker, cover and let it get really soft for 30 minutes.
After the cream cheese has been in the slow cooker for 30 minutes, remove the chicken breasts to a bowl or cutting board and shred using two forks. Set off to the side. To the slow cooker, pour in the heavy cream. Using a spatula, stir everything until it's thoroughly combined. Add the shredded chicken bak in, stir once more to incorporate and heat through.
Ladle chili into bowl and top with any and all desired toppings.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition