Crockpot Buffalo Chicken Chili is the perfect meal to warm you up on a cold day! It’s super tasty and easy to make and you will want to make it again and again!
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Crockpot Buffalo Chicken Chili
I just love a warm, cozy bowl of chili on a cold day like today, when all I want to do is snuggle up in front of the fireplace with a soft blanket and a good book. As much as I love myself a good old traditional bowl of chili, sometimes I crave something NEW, something……dare I say……less boring!?
This Chili recipe was given to me by a friend and has quickly become one of my favorites. It’s simple, delicious, and has barely any prep at all. All you need to do is cook the ground chicken and then pour everything inside your slow cooker and that’s it! Easy peasy!
More Slow Cooker Recipes for You to Try:
- Slow Cooker Smothered Pork Chops
- Slow Cooker Hamburger Soup
- THE BEST – Slow Cooker Lasagna
- Slow Cooker Creamy Basil Chicken
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Slow Cooker Buffalo Chicken Chili
Ingredients
- 1 lb ground chicken
- 15 oz can of white navy beans, drained and rinsed (540ml)
- 1 cup frozen corn kernels
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp celery salt
- ¼ tsp salt
- 1 package ranch dressing mix
- ¼ cup buffalo wing sauce
- 1 ½ cups Fire-roasted diced tomatoes, drained
- 2 cups chicken broth
- 8 oz block of cream cheese (250g), cut into cubes
Instructions
- Cook ground chicken in a large pan, with a little bit of salt and pepper, until fully cooked.
- Add cooked chicken inside the slow cooker followed by the remaining ingredients except for the cream cheese. Mix the ingredients together to combine.
- Add the block of cream cheese on top, DO NOT mix. (You can also cut the cream cheese into cubes before adding it). Cover and cook on low for 7-8 hours or on high for 3-4 hours. (See notes for more instructions)
- Stir to combine cream cheese. (cream cheese should be soft and easy to melt).Serve and Enjoy!
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