Slow Cooker Buffalo Chicken Chili
If you like buffalo sauce, wings, and the beloved buffalo chicken dip then this chili is going to be right up your alley.
Slow Cooker Buffalo Chicken Chili
- Prep Time
10 min
- Cook Time
3-4 hrs on high or 4-6 hrs on low
- Total Time
3-6 hrs
- Servings
6-8
- Difficulty
Medium
Ingredients
Soup
- 1 ½ boneless skinless chicken breasts
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- 2 stalks of celery, chopped
- 2 green onions, thinly sliced
- ½ cup frozen corn
- 1-14.5oz can fire roasted tomatoes
- 4oz can diced green chiles
- 1-15oz can cannellini beans
- 2/3 cup Frank’s Buffalo Sauce
- 3 cups low sodium chicken broth
- 4oz low fat cream cheese at room temp
- ½ cup plain Greek yogurt
Toppings
- Blue Cheese
- Cheddar Cheese
- Cilantro
- Green Onions
Instructions
- Add all ingredients up to the cream cheese to the slow cooker and stir to combine. Set the slow cooker for 3-4 hours on high or 4-6 on low or until the chicken breasts are cooked through and tender.
- Remove the chicken from the slow cooker and shred using two forks on a cutting board or on a spare plate. My chicken was so tender I was able to just shred it right in the slow cooker.
- Add the cream cheese to the slow cooker and whisk until no lumps remain. Add the shredded chicken back into the slow cooker and cook for another 30 minutes.
- Turn off the slow cooker and quickly stir in the Greek yogurt. Make sure to move quickly as the yogurt can curdle if you let it sit for too long. Taste for seasoning and adjust accordingly.
- Serve in a bowl and top with blue cheese, cheddar cheese, green onions, cilantro, and maybe even an extra dash or two of buffalo sauce.
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