Slow Cooker Buffalo Chicken Chili
Easiest Slow Cooker Buffalo Chicken Chili - bold buffalo chicken in a creamy broth with beans and vegetables. Hearty, comforting - perfect for busy weeknights, cold days and watching the big game!
Servings: 6
Calories:
Equipment
- slow cooker/crockpot
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 15 ounce can white beans garbanzo, white kidney, cannellini OR great northern
- 1 cup yellow onion diced
- 2 stalks celery diced
- 1 1/2 cups butternut squash cut in 1" cubes
- 14.5 ounce can diced tomatoes with juices
- 1/2 cup Frank's buffalo wing sauce or to taste
- 1 1/2 cups chicken stock
- 1 envelope Hidden Valley ranch dressing mix
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- 1 1/2 cups corn frozen or canned
- 3 tablespoons fresh cilantro finely chopped
- 8 ounce block cream cheese softened to room temperature
Optional Toppings:
- crispy tortilla strips or tortilla chips
- fresh cilantro
- blue cheese crumbles
- minced celery
- fresh or pickled jalapenos
- extra hot buffalo wing sauce
- green onions
- cheese-its
Instructions
- Add ingredients to slow cooker EXCEPT chicken and cream cheese.
- Stir well to combine then add chicken, turning to coat it.
- Cover and cook on HIGH 3-4 hours or LOW 6-8 hours or until chicken is fork tender.Use two forks to shred the chicken (you can do this while the chicken is still in the slow cooker or transfer it to a cutting board, shred it and return it to the chili.Add cream cheese (it blends easier adding by heaping teaspoon). Increase heat to HIGH and stir letting the cream cheese warm and completely melt (5-7 minutes). NOTE: the chili will continue to thicken as it sits.
- Taste and adjust salt and pepper as you like. Serve warm with toppings.