Buffalo Chicken Chili
This crockpot Buffalo chicken chili is a mashup of hearty chili and spicy Buffalo wings. Made with shredded chicken, beans, Buffalo sauce, ranch seasoning, and cream cheese, it's thick, creamy, and loaded with flavor. It makes for an easy weeknight dinner, and it's also great for game day!
Servings: 6
Equipment
Ingredients
- 2 cups precooked and shredded rotisserie chicken
- 15 ounce can of great northern beans drained and rinsed
- 15 ounce can of black beans drained and rinsed
- 1 cup frozen corn
- 14.5 ounce can of fire-roasted tomatoes liquid included
- 2 cups chicken broth
- ½ cup Buffalo wing sauce divided
- 1 ounce package of ranch seasoning
- 1 tablespoon minced garlic
- 1 tablespoon diced chipotle peppers in adobo
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon salt or to taste
- 4 ounces full-fat cream cheese
Optional Toppings
- shredded cheddar cheese, tortilla strips, sour cream, chopped cilantro, green onions, celery sticks, carrots, bleu cheese crumbles, etc.
Instructions
- Combine the ingredients. In the basin of a 6-quart or larger slow cooker, layer the chicken, beans, corn, canned tomatoes (liquid included), chicken broth, ¼-cup buffalo wing sauce, ranch powder, minced garlic, chipotle peppers, chili powder, onion powder, salt, and cream cheese. Stir until everything is well combined. It’s ok if the cream cheese doesn’t stir in. It will melt as it heats.
- Cook. Cover with the lid and cook on LOW for 3-4 hours or on HIGH for 1½-2 hours. The cream cheese will soften and melt as it cooks.
- Stir and adjust. Give the chili a good stir until the cream cheese is evenly incorporated, completely mixed in, and smooth. Taste the chili and add more Buffalo sauce and/or salt, if needed.
- Serve. Ladle the Buffalo chicken chili into bowls and garnish with desired toppings before serving.
Notes
- Salt to taste. Start with ½ teaspoon of salt since the Ranch seasoning, Buffalo sauce, and rotisserie chicken already contain salt. Add more at the end if needed.
- For less heat. Leave out the chipotle peppers, use less (or mild) Buffalo sauce, or stir in a dollop of sour cream if the finished chili is too spicy.
- Chicken options. Rotisserie chicken is easiest, but any cooked and shredded chicken will work. You can also use raw chicken breasts or thighs, but you'll need to cook the chili longer, about 5 to 6 hours on LOW. Then, shred the chicken and stir it back into the chili before serving.
- Cook it on the stovetop. Add everything except the cream cheese to a pot, bring to a boil, and reduce to a simmer for 15 to 20 minutes. Then stir in the softened cream cheese and cook until melted and smooth, stirring frequently.
Nutrition
Serving: 1.5cups | Calories: 460kcal | Carbohydrates: 47g | Protein: 38g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 95mg | Sodium: 1634mg | Potassium: 689mg | Fiber: 11g | Sugar: 3g | Vitamin A: 632IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 4mg
