This Creamy Buffalo Chicken Chili is a dump-and-go crock pot dinner that's loaded with big, bold flavors!
Prep Time10 minutesmins
Cook Time2 hourshrs30 minutesmins
Total Time2 hourshrs40 minutesmins
Servings: 8people
Calories: 359kcal
Ingredients
2poundsboneless, skinless chickenbreast, or thighs
1large onionchopped
2cupsdiced celery(about 5-6 stalks)
30ouncescannellini beansdrained (2 cans)
10.5ouncetomatoes with green chiles(1 can)
15ouncestomato sauce(1 can)
½cupbuffalo saucemore or less to taste and preferred level of spice
5clovesgarlicchopped
3tablespoonschili powder
1tablespoonsground cumin
2tablespoonsgranulated sugar
salt and pepper to taste
8ouncescream cheese
Chili Toppings Ideas
Sour cream
Blue cheese crumbles
Cheddar cheese
Corn chips
chopped cilantro
chopped green onions
Instructions
Place the onion, celery, beans, tomatoes, tomato sauce, and buffalo sauce in the bottom of a large crock pot. Add the garlic, chili powder, cumin and sugar. Mix to combine
Nestle the chicken into the mixture in the crock pot. Then cook on high for 2-3 hours, or low for 3-4 hours or until the chicken is cooked through and the veggies are tender.
Remove the chicken from the crock pot. Place the block of cream cheese on top of the remaining chili mixture and replace the lid to soften for about 5+ minutes.Shred the chicken. Before mixing the chicken back in stir the cream cheese into the chili until it is incorporated. Stir the shredded chicken back into the chili.