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Crock Pot Buffalo Chicken Chili
Crock Pot Buffalo Chicken Chili
is a simple but delicious twist on a classic recipe. If you love buffalo sauce then this buffalo chicken chili is the recipe to make.
Prep Time
15
minutes
mins
Cook Time
6
hours
hrs
30
minutes
mins
Total Time
6
hours
hrs
45
minutes
mins
Course:
Chilis
Cuisine:
American
Servings:
6
Calories:
362
kcal
Author:
Carrie Barnard
Ingredients
3
Boneless Skinless Chicken Breasts
2
cups
Chicken Broth
1
can
Fire Roasted Diced Tomatoes
14.5 oz can - do not drain
1
can
Green Chilies
4 oz can - do not drain
½
cup
Buffalo Wing Sauce
1
cup
Frozen Corn
¼
cup
Celery
finely diced
½
teaspoon
Onion Powder
½
teaspoon
Black Pepper
½
teaspoon
Salt
1
pkg
Cream Cheese
8 oz - cut into chunks
1
cup
Monterey Jack Cheese
shredded
1/2
cup
Blue Cheese Crumbles
2
Green Onions
sliced
Instructions
Add the chicken breasts, chicken broth, diced tomatoes, green chiles, buffalo sauce. Corn, celery and seasonings to a 6 quart crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove the chicken, shred and return it back to the crock pot.
Stir in the cream cheese and shredded Monterey Jack cheese. Cover and cook on low for 20-30 minutes until the cheese is melted.
Serve warm topped with the blue cheese and green onions. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories:
362
kcal
|
Carbohydrates:
14
g
|
Protein:
23
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.01
g
|
Cholesterol:
101
mg
|
Sodium:
1698
mg
|
Potassium:
424
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1090
IU
|
Vitamin C:
7
mg
|
Calcium:
270
mg
|
Iron:
1
mg