Description
This Slow Cooker Buffalo Chicken Chili combines the spicy kick of buffalo wing sauce with the comforting heartiness of chili. Made with ground chicken, white beans, fire-roasted tomatoes, and a blend of savory spices, this easy-to-make crockpot recipe is creamy from the addition of cream cheese and can be topped with blue cheese crumbles for an extra tangy finish. Perfect for game day or a cozy weeknight dinner.
Ingredients
Units
Scale
Protein
- 1 pound ground chicken
Beans and Vegetables
- 15 oz canned white navy beans, drained and rinsed
- 14.5 oz can fire roasted tomatoes, drained
- 1 cup frozen corn kernels
Liquids and Sauces
- 2 cups chicken broth
- 1/4 – 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at end if needed)
Spices and Seasonings
- 1 package ranch dressing mix
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
Dairy
- 8 oz cream cheese
- Blue cheese crumbles (optional, for topping)
Instructions
- Brown the Chicken: Heat a skillet over medium heat and cook the ground chicken until fully cooked and browned. This step can be done ahead of time and refrigerated until ready to use.
- Combine Ingredients in Slow Cooker: Transfer the cooked ground chicken to your slow cooker. Add the drained white beans, fire roasted tomatoes, chicken broth, 1/4 cup buffalo wing sauce, ranch dressing mix, frozen corn, onion powder, garlic powder, celery salt, dried cilantro, and salt. Stir everything gently to combine.
- Add Cream Cheese and Cook: Place the block of cream cheese on top of the mixture without stirring in. Cover the slow cooker with the lid.
- Slow Cook the Chili: Cook on high for 4 hours or on low for 8 hours, allowing the flavors to meld and the ingredients to become tender and creamy.
- Incorporate Cream Cheese and Adjust Sauce: After cooking, stir the cream cheese into the chili until fully melted and blended. Taste and add more buffalo wing sauce if you want extra spiciness.
- Serve and Garnish: Serve the chili in individual bowls and top each serving with blue cheese crumbles if desired for a rich and tangy complement.
Notes
- For a spicier chili, increase the buffalo wing sauce gradually to your taste.
- You can brown the chicken a day ahead and refrigerate to save time on cooking day.
- Use full-fat cream cheese for the creamiest texture.
- Optional toppings include chopped green onions, extra ranch dressing drizzle, or celery sticks on the side.
- Leftovers store well in the fridge for 3-4 days and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
