Crockpot Buffalo Chicken Chili
This stupid-easy Buffalo Chicken Chili recipe is quickly becoming our family’s favorite this Fall. It’s healthy, tasty, doesn’t require a lot of ingredients – and means dinner is hot and ready when you want it. It’s also great for football weekends!
- Prep Time: 15
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Slow cooker
- Cuisine: Healthy
Ingredients
Scale
- 1 pound ground chicken
- 1 15-ounce can white navy beans, drained and rinsed
- 1 14.5-ounce can fire-roasted tomatoes
- 2 cups frozen corn (frozen fire-roasted corn will add even more flavor)
- 2 cups chicken broth
- 1/4 – 1/2 cup buffalo sauce, depending on your spice tolerance
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 3/4 teaspoon dried dill
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 8 ounces of light cream cheese, or vegan cream cheese (I’m dairy-free and love Kite Hill’s vegan cream cheese)
Instructions
- Heat a skillet over medium-high heat. Once warm, add ground chicken and brown until fully cooked through.
- Add cooked chicken, navy beans, tomatoes, corn, chicken broth, buffalo sauce, and spices to the Crockpot. Stir to combine. Add block of cream cheese on top, then cover with lid.
- Cook on high for 4 hours, or on low for 8 hours.
- Once done, stir again to combine. Taste, and see if you want to add any more buffalo sauce.
- Enjoy!