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Crockpot Buffalo Chicken Chili

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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!

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

  1. Heat a skillet over medium-high heat. Once warm, add ground chicken and brown until fully cooked through.
  2. 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.
  3. Cook on high for 4 hours, or on low for 8 hours.
  4. Once done, stir again to combine. Taste, and see if you want to add any more buffalo sauce.
  5. Enjoy!

Find it online: https://www.coachmontanadepasquale.com/crockpot-buffalo-chicken-chili/