Crockpot Buffalo Chicken Chili
A comforting and hearty chili made with tender chicken, beans, and spices, perfect for chilly evenings or gatherings.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts Trim off any residual fat.
- 1 tbsp chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 cup frozen corn Adds sweetness and texture.
- 2 cans fire roasted tomatoes and green chiles (10 oz each) Adds moisture and spice.
- 2 cans cannellini beans (15 oz each) Rinse and drain before adding.
- 0.5 cup Franks Buffalo Sauce For spicy tang.
- 2 cups low sodium chicken broth Use low sodium to control flavor.
- 4 oz cream cheese (room temperature) For richness.
- 4 oz cottage cheese (blended) For creaminess.
Instructions
Preparation
- Place the boneless skinless chicken breasts at the bottom of the crockpot, spreading them out evenly.
- Sprinkle the chili powder, ground cumin, garlic powder, and onion powder over the chicken.
- Add the frozen corn over the chicken and spices.
- Pour in the fire roasted tomatoes and green chiles, gently stirring to combine.
- Rinse and drain the cannellini beans, then add them to the mixture.
- Pour the Franks Buffalo Sauce over the contents of the crockpot.
- Add the low sodium chicken broth and stir gently.
Cooking
- Cover the crockpot with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Shred the chicken in the crockpot after cooking is complete.
- Add the cream cheese and cottage cheese, stirring well until incorporated.
- Taste and adjust seasoning if needed.
- Serve the chili hot, ladled into bowls.
Notes
For added flavor, consider sautéing spices before adding to the crockpot. Adjust hot sauce according to taste. Let rest for a few minutes to meld flavors.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 45gFat: 15gSaturated Fat: 5gSodium: 500mgFiber: 8gSugar: 5g
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