Crock Pot Buffalo Chicken Chili
A flavorful and hearty dish that combines tender shredded chicken, beans, sweet corn, and zesty buffalo sauce, perfect for gatherings or busy weeknights.
Ingredients
Main ingredients
- 1 lb chicken breast Skinless and boneless for a leaner option
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 1 cup buffalo sauce Adjust for spice preference
- 1 onion, chopped
- 2 cloves garlic, minced Sauté for more flavor if desired
- 1 tsp chili powder
- 1 tsp cumin
- salt and pepper to taste
- Chopped green onions or cilantro for garnish Optional
Instructions
Preparation
- Place the chicken breast at the bottom of the crock pot.
- Add the kidney beans, black beans, and corn on top of the chicken.
- Pour in the can of diced tomatoes.
- Mix in the buffalo sauce, chopped onion, minced garlic, chili powder, cumin, and season with salt and pepper.
- Stir everything until well combined.
Cooking
- Cover the crock pot and cook on high for 3-4 hours or on low for 6-8 hours.
- Shred the chicken directly in the pot using forks and stir well.
Serving
- Ladle the chili into bowls and garnish with chopped green onions or cilantro.
- Add toppings like shredded cheese, sour cream, or extra buffalo sauce as desired.
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Notes
For a vegetarian version, substitute chicken with beans or plant-based protein. Store leftover chili in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.