Crockpot Buffalo Chicken Chili
A comforting and spicy Buffalo Chicken Chili made effortlessly in a slow cooker, perfect for cozy nights and meal prep.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup frozen corn
- 2 (10-ounce) cans of fire-roasted tomatoes with green chiles
- 2 (15-ounce) cans of cannellini beans
- 1/2 cup Frank’s Buffalo Sauce
- 2 cups low sodium chicken broth
- 4 ounces cream cheese (room temperature)
- 4 ounces cottage cheese (blended)
Instructions
- Add all the ingredients, except the cream cheese and cottage cheese, to the slow cooker. Stir to combine, then cover with the lid.
- Cook on low for 4-6 hours or on high for 3-4 hours, until the chicken is cooked through.
- Remove the chicken from the slow cooker and shred it using two forks or a hand mixer.
- Add the cream cheese to the slow cooker, whisk it in until no lumps remain.
- Return shredded chicken back to the slow cooker, cover, and cook on low for an additional 30 minutes.
- Turn off the slow cooker and stir in blended cottage cheese. Taste for seasoning and adjust as necessary.
- Serve immediately and enjoy!
Notes
For a thicker chili, remove some liquid before adding cream cheese and cottage cheese. Leftovers can taste better, as the flavors meld together.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg
Find it online: https://sousviderecipe.com/crockpot-buffalo-chicken-chili/