Crockpot Buffalo Chicken Chili Easy Healthy Weeknight Dinner
This Crockpot Buffalo Chicken Chili is a spicy, creamy, high-protein dish made with shredded chicken, white beans, buffalo sauce, cream cheese, and hearty vegetables — all slow cooked to perfection. It’s an easy, healthy, and comforting weeknight meal that’s perfect for meal prep and customizable for a range of dietary needs.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can corn, drained
- ½ cup buffalo wing sauce (adjust to taste)
- 1 (8 oz) package cream cheese, cubed
- 1 cup chicken broth
- ½ cup chopped celery
- ½ cup chopped carrots
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the beans, diced tomatoes, corn, celery, carrots, onion, and garlic over the chicken.
- Pour in the buffalo wing sauce and chicken broth.
- Sprinkle in the paprika, salt, pepper, and cumin. Stir gently to combine.
- Add the cubed cream cheese on top without stirring it in.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Once done, remove the chicken and shred it with two forks.
- Return the shredded chicken to the crockpot and stir until the cream cheese is fully melted and everything is well combined.
- Serve hot, topped with chopped green onions, shredded cheese, or a drizzle of ranch dressing if desired.
Notes
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Use reduced-sodium buffalo sauce and low-sodium chicken broth to keep the salt content in check.
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If you’re sensitive to spice, start with ¼ cup buffalo sauce and adjust to taste.
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To make it dairy-free, substitute the cream cheese with a plant-based alternative or full-fat coconut milk.
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This chili thickens as it cools. Add extra broth when reheating to reach your desired consistency.
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For extra richness, stir in a tablespoon of Greek yogurt before serving.