Slow Cooker Buffalo Chicken Chili

Mix up your slow cooker recipes with this flavorful Buffalo Chicken Chili! Dump the ingredients in the crock pot for an easy and flavorful meal.

 

Do you ever feel like all your slow cooker recipes start to taste the same? My sisters have mentioned that to me on more than one occasion and being the slow cooker junkie that I am, I decided to try and find a recipe that would mix it up (and one that your family will still enjoy!).

Prepping this soup is SIMPLE – it’s one of those dump-and-go recipes where you just toss everything in the slow cooker and let it simmer all day long. I used frozen chicken breasts for this recipe, which makes it even easier.

In an effort to lower the sodium (soup tends to get really high in sodium really fast!) and make this a tiny bit healthier, I used reduced-sodium white beans and reduced-sodium chicken broth. I promise that you won’t even notice a difference in the flavor by using a lower-sodium ingredient! However, if you have regular chicken broth or beans in your pantry, go ahead and use those (but you probably won’t need to add any additional salt to the recipe).

Another healthy swap you can make is with the cream cheese. My Kroger store recently started carrying Greek yogurt cream cheese, which has two times the protein as regular cream cheese. You will definitely have to check your grocery store and see if they have this available – I love it! And it’s a great way to get some extra protein.

We served this soup with a fresh green salad and our 30 Minute Dinner Rolls for a quick and delicious meal.

If you need more easy meal ideas, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinner recipes, 2 side dish recipes, and 1 dessert recipe each week! Your family dinners will never be the same! 🙂

Serves: 6

Slow Cooker Buffalo Chicken Chili

15 minPrep Time

8 hrCook Time

8 hr, 15 Total Time

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Ingredients

  • 1 1/2 pounds chicken breast (boneless, skinless)
  • 1 (15 ounce) can low-sodium white beans (rinsed and drained)
  • 1 (14.5 ounce) can fire roasted tomatoes (drained)
  • 3 cups low-sodium chicken broth
  • 1/4 cup buffalo wing sauce (add more if desired)
  • 1 (1 ounce) packet dry ranch dressing mix
  • 1 (10 ounce) bag frozen corn
  • 3 stalks celery (diced)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried cilantro
  • 1/4 teaspoon salt
  • 1 (8 ounce) package cream cheese
  • 1/3 cup blue cheese crumbles

Instructions

  1. Spray the inside of slow cooker with non-stick cooking spray.
  2. Place chicken breasts inside of slow cooker. Add all ingredients except for cream cheese and blue cheese, mix together.
  3. Add the block of cream cheese on top of other ingredients and cover with lid. Cook on low heat for 7-8 hours (or high heat for 3-4 hours).
  4. When finished cooking, remove chicken breasts from slow cooker and shred using two forks. Return chicken to slow cooker and mix in, making sure to incorporate the cream cheese.
  5. Add additional buffalo sauce if desired.
  6. Top each bowl of chili with blue cheese crumbles.
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Recipe slightly adapted from Slow Cooker Gourmet

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