Make this hearty, spicy, and tangy Buffalo Chicken Chili in your slow cooker. It is a perfect dump-and-go meal for busy weeknights or an easy game day food favorite.
Author:Sophia Collins
Prep Time:10 min
Cook Time:4 hours
Total Time:4 hours 10 min
Yield:6 servings 1x
Category:Main Dish
Method:Slow Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 lbs boneless, skinless chicken breasts
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 (15 ounce) can tomato sauce
1 cup chicken broth
1/2 cup Buffalo wing sauce (use more for extra heat)
Place the chicken breasts in the bottom of your slow cooker.
Pour the rinsed beans, corn, diced tomatoes with green chilies, tomato sauce, and chicken broth over the chicken.
In a separate bowl, whisk together the Buffalo wing sauce, dry ranch seasoning mix, chili powder, cumin, and garlic powder. Pour this mixture over the ingredients in the slow cooker.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the chili.
If using, stir in the cubed cream cheese until it melts and the chili becomes creamy.
Stir everything together well before serving.
Notes
Serve this spicy chicken chili topped with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and chopped green onions.
For a Keto Buffalo Chicken Chili variation, omit the beans and use ground chicken instead of breasts, cooking until browned before adding to the slow cooker.
This recipe makes great leftovers and freezes well for future hearty weeknight dinners.
Find more easy Crockpot Meals Easy ideas on our Pinterest account.