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Slow Cooker Buffalo Chicken Chili

Slow Cooker Buffalo Chicken Chili served as a finished dish.
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Slow Cooker Buffalo Chicken Chili is a great way to change up chili night and it’s sure to be a hit with buffalo chicken lovers!

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 teaspoons chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 stalks of celery (diced)
  • 2 green onions (thinly sliced)
  • 1/2 cup frozen corn
  • 14.5 ounce can fire roasted tomatoes
  • 4 ounce can diced green chiles
  • 15 ounce can cannellini beans
  • 1/2 cup hot sauce such as Noble Made or Franks Buffalo Sauce
  • 2 1/2 cups low sodium chicken broth
  • 4 ounces low fat cream cheese (room temperature)
  • 1/2 cup plain Greek yogurt (room temperature)
  • Blue cheese (cheddar cheese, cilantro and green onions for toppings)

Instructions

  1. Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker. Stir everything together then cover it with the lid. Cook on low for 4-6 hours or high for 3-4 hours or until the chicken breasts are cooked through.
  2. Remove the chicken from the slow cooker and onto a plate. Use forks or your hands to shred it. Add the cream cheese into the slow cooker and whisk it in until there’s no lumps. Add the shredded chicken back in and cover with the lid. Cook on low for another 30 minutes.
  3. Turn off the slow cooker and quickly stir in the Greek yogurt. Don’t let it sit or it may curdle. Taste for seasoning. Top the chili with shredded cheese, blue cheese crumbles, green onions, cilantro and extra hot sauce if desired.

Nutrition

Find it online: https://recipenly.com/slow-cooker-buffalo-chicken-chili/