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Buffalo Chicken Chili Crockpot

Slow Cooker Buffalo Chicken Chili Recipe

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 388
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 yellow onion, diced
  • 3 celery ribs, sliced thin
  • 3 garlic cloves, minced
  • 1 (15-oz) can cannellini beans, drained and rinsed
  • 1 (10-oz) can diced tomatoes with green chiles, undrained
  • 1 cup chicken broth
  • ¾ cup buffalo wing sauce, plus more to taste
  • 1 (1-oz) packet ranch seasoning mix
  • 8 oz cream cheese, softened and cut into cubes
  • Salt, to taste
  • For serving: blue cheese crumbles, sliced green onions, tortilla chips

Method
 

  1. Sauté onion and celery in a skillet over medium heat until softened, about 5 minutes, then add garlic and cook 1 minute more. Transfer to the slow cooker.
  2. Add the chicken, beans, tomatoes, broth, buffalo sauce, and ranch seasoning. Stir gently to combine.
  3. Cover and cook on high for 3 to 4 hours, until the chicken shreds easily.
  4. Remove the chicken, shred it, and return to the slow cooker. Stir in the cream cheese until fully melted and smooth. Let sit 5 minutes.
  5. Ladle the chili into bowls and top with blue cheese, green onions, and tortilla chips. Serve hot.

Notes

The cook time listed is for the high setting. On low, cook 6 to 8 hours. If the chili thickens too much after refrigerating, thin it with a splash of chicken broth when reheating.