This Easy Crockpot Buffalo Chicken Chili is a comforting dish that’s packed with flavor! Tender chicken, zesty buffalo sauce, and hearty beans make it a delight for your taste buds.
Why stand over the stove when you can let your crockpot do all the work? Just throw everything in, set it, and relax while the chili cooks. It’s the ultimate no-fuss meal! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish as they’re tender and easy to shred. If you’re looking for a faster option, rotisserie chicken works too! Just add it at the end to heat through.
Beans: The white and kidney beans add great protein and texture. If you have a different bean on hand, you can swap in black beans or pinto beans. Just make sure to drain and rinse them!
Buffalo Wing Sauce: I love using Frank’s RedHot for its kick, but if you like it milder, opt for a less spicy sauce. You can also make your own mix with hot sauce and butter for more control over the heat.
Cream Cheese: This ingredient adds creaminess to the chili. For a lighter version, try Greek yogurt or a dairy-free cream cheese substitute if you need a dairy-free option.
How Do I Shred Chicken Easily After Cooking?
Shredding chicken might seem tricky, but it’s really simple. Following these steps can help you achieve the right texture:
- Once the chicken is cooked, take it out of the crockpot carefully with tongs or a slotted spoon.
- Place the chicken on a cutting board and let it cool for a few minutes.
- Use two forks to pull the chicken apart gently. Hold one fork steady and use the other to shred the chicken into bite-sized pieces.
This technique ensures you get perfectly shredded chicken without too much mess!
Easy Crockpot Buffalo Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1.5 pounds boneless, skinless chicken breasts
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 cup buffalo wing sauce (such as Frank’s RedHot)
- 1 (14.5 oz) can diced tomatoes with green chilies (e.g., Rotel), undrained
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 oz cream cheese, softened
Optional Toppings:
- Shredded cheddar cheese
- Chopped green onions
- Ranch or blue cheese dressing
- Tortilla chips
How Much Time Will You Need?
This delicious chili takes about 15 minutes to prepare and then needs 6-7 hours on low (or 3-4 hours on high) in the crockpot. It’s a simple, set-it-and-forget-it kind of meal!
Step-by-Step Instructions:
1. Layer the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. Make sure they’re spread out evenly.
2. Add the Veggies and Beans:
Next, toss in the white beans, kidney beans, corn, diced tomatoes (with juice), onion, garlic, and chicken broth. These ingredients will add flavor and substance to your chili!
3. Pour in the Sauce:
Now, pour the buffalo wing sauce over all the ingredients. You can adjust the amount if you prefer a milder or spicier chili.
4. Spice It Up:
Sprinkle the ground cumin, chili powder, smoked paprika, and some salt and pepper evenly over the top. Give it a gentle stir to mix everything around the chicken, but don’t shred the chicken yet!
5. Time to Cook:
Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
6. Shred the Chicken:
Once the cooking is done, carefully remove the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces. It should fall apart easily!
7. Add Creaminess:
Return the shredded chicken to the crockpot. Now, add the softened cream cheese and stir until it’s melted and incorporated into the chili, giving it a creamy texture.
8. Taste and Adjust:
Now is the perfect time to taste your chili! Add more salt, pepper, or hot sauce if you want it spicier. Stir well.
9. Serve It Up:
Dish out the chili into bowls and top with your favorite toppings like shredded cheddar cheese, chopped green onions, a drizzle of ranch or blue cheese dressing, and some crunchy tortilla chips. Enjoy your hearty meal!
Frequently Asked Questions (FAQ) about Easy Crockpot Buffalo Chicken Chili
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! If using frozen chicken breasts, just ensure that the crockpot is on the longer cooking time, either low for 7-8 hours or high for about 4-5 hours, ensuring they cook all the way through. No thawing necessary!
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option or need a dairy-free version, you can use Greek yogurt or silken tofu. Just stir it in at the end as you would with cream cheese, ensuring it’s well combined for a creamy texture.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it in individual portions for up to 3 months. Just thaw in the refrigerator before reheating!
Can I Make This Chili More or Less Spicy?
Absolutely! To make it milder, reduce the amount of buffalo sauce or choose a mild version. Alternatively, to add more heat, you can include diced jalapeños or a splash of hot sauce before serving. Adjust it to your taste!