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Slow Cooker Buffalo Chicken Chili
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5 from 1 vote

Slow Cooker Buffalo Chicken Chili

This slow cooker buffalo chicken chili recipe features shredded chicken, white beans, corn, Frank's RedHot Original sauce, and cream cheese.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: chicken, cream cheese, hot sauce
Servings: 6 servings
Calories: 340kcal
Author: Kelsey Smith

Equipment

Ingredients

  • 1-½ pounds boneless, skinless chicken breasts
  • 2 (15 oz) cans Great Northern beans, drained and rinsed
  • 1 (15 oz) can corn drained
  • 1 (14.5 oz) can diced tomatoes
  • 1 large onion diced
  • 4 cloves garlic minced
  • 3 cups chicken broth
  • ½ cup Frank's RedHot Original Hot Sauce
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces cream cheese cubed and softened
  • ½ cup sour cream

Toppings (optional)

  • sour cream
  • blue cheese
  • cilantro

Instructions

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the drained and rinsed white beans, drained corn, diced tomatoes, diced onion, and minced garlic on top of the chicken.
  • In a small bowl, mix together the chicken broth, Frank's hot sauce*, chili powder, cumin, paprika, salt, and black pepper. Pour this mixture into the slow cooker.
  • Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken reaches 165ºF (74ºC) and is tender.
  • Remove the cooked chicken breasts, shred them with two forks on a cutting board, and then return the shredded chicken to the slow cooker.
  • Stir in the cubed and softened cream cheese and the sour cream until well combined.
  • Serve hot and garnish with toppings if desired.

Notes

*If you want full control of the heat level, wait to add the hot sauce to the chili at the very end after the sour cream.
Storage: Store chili in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Stovetop directions: Cook in a large pot and simmer over medium heat, covered, for about 30-40 minutes.
Instant Pot directions: Cook on high pressure for 20 minutes, then do a quick release.

Nutrition

Calories: 340kcal | Carbohydrates: 10g | Protein: 29g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 1435mg | Potassium: 746mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1009IU | Vitamin C: 26mg | Calcium: 108mg | Iron: 2mg