Crock Pot Buffalo Chicken Chili
This Crock Pot Buffalo Chicken Chili is one of best soups I have ever had. It is tangy and full of flavor! It definitely feels like winter here in Florida now and I have total soup season vibes. We reached below freezing temperatures over the week of Christmas and I felt like I was back in Colorado! We were NOT prepared for this cold front to say the least. Pipes froze, our outdoor plants died, and we did not have the right clothes!! Anyways, I have make soup this entire week and this one is a must try. It is great for busy weeks, because you can just toss everything in the crock pot and go! Each serving has a whopping 43 grams of protein can you believe it?! It is also gluten free and low carb.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
If you like this soup, check out my Fall Minestrone or my Instant Pot Corn Chowder!
Reasons to Love This Soup
- Easy: Who doesn't love a dump and bake crock pot soup?!
- Macros/Nutritious: This soup is under 400 calories a serving and packed with protein! There are 43 grams of protein per serving, can you believe that? This soup will keep you full for a long time and makes a lot of servings.
Nutritional Benefits
- Chicken: Chicken is low in calories and high in protein! It is a good source of Vitamin B12 and choline, which is essential for brain development and function. It can help with weight management and decrease your chance of heart disease.
- Veggies: This soup is also full of a variety of vegies, such as corn, tomatoes, green chiles, and beans.
Ingredients
- Chicken - 1 1/2 pounds of boneless, skinless chicken breasts.
- Chili Powder - 2 teaspoons of chili powder.
- Cumin - 2 teaspoons of ground cumin.
- Garlic Powder - 1 teaspoon of garlic powder.
- Onion Powder - 1/2 a teaspoon of onion powder.
- Celery - 3 stalks of fresh celery, diced finely.
- Green Onions - 3-4 green onions, thinly sliced
- Corn - 3/4 cup frozen corn.
- Tomatoes - One 14.5 ounce can of fire roasted tomatoes.
- Green Chiles - One 4 ounce can diced green chiles.
- Beans - One 15 ounce can cannellini beans or white beans.
- Buffalo Sauce - 1/2 cup of your buffalo sauce. I used Sweet Baby Rays.
- Chicken Broth - 3 cups of low sodium chicken broth.
- Greek Yogurt - 1/2 cup plain, nonfat Greek yogurt
- Cream Cheese - 4 ounces low fat cream cheese at room temperature. You can also substitute for more Greek yogurt.
How To Make It
- Add all of the ingredients except for the cream cheese and Greek yogurt to your crock pot. Stir everything together then cover with the lid. Cook on low for 4-6 hours or high for 3-4 hours.
- 30 minutes before the soup is done, remove the chicken from the slow cooker and onto a plate. Use two forks to shred it.
- Add the shredded chicken, Greek yogurt, and cream cheese in and cover with the lid. Cook on low for the remaining 30 minutes, or if your chicken looks good, turn it on warm for the remaining 30 minutes.
- Turn off the slow cooker & serve. Top the chili with your desired toppings & enjoy!
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Optional Toppings
- Blue cheese
- Goat cheese
- Cheddar cheese
- Cilantro
- Green onions
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute and a half or so! You can also freeze this soup for up to 3 months. Thaw it in the microwave a day or two before you plan on enjoying it again.
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
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- 1 1/2 lb boneless, skinless chicken breasts
- 2 tsp chili powder
- 2 tsp cumin (ground)
- 1 tsp garlic powder
- ½ tsp onion powder
- 3 celery (stocks, diced finely)
- 3 green onions (diced, whites only)
- 3/4 cup corn (frozen)
- 14 1/2 oz fire roasted tomatoes (canned)
- 4 oz diced green chiles (canned)
- 15 oz cannellini beans (or any white beans of choice)
- 1/2 cup buffalo sauce
- 3 cup low sodium chicken broth
- 1/2 cup plain, nonfat Greek yogurt
- 4 oz low fat cream cheese (softened)
- Add all of the ingredients except for the cream cheese and Greek yogurt to your crock pot. Stir everything together then cover with the lid. Cook on low for 4-6 hours or high for 3-4 hours.
30 minutes before the soup is done, remove the chicken from the slow cooker and onto a plate. Use two forks to shred it.
Add the shredded chicken, Greek yogurt, and cream cheese in and cover with the lid. Cook on low for the remaining 30 minutes, or if your chicken looks good, turn it on warm for the remaining 30 minutes.
Turn off the slow cooker & serve. Top the chili with your desired toppings & enjoy!
Servings 6
- Amount Per Serving
- Calories 372kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 3g15%
- Cholesterol 108mg36%
- Sodium 1523.1mg64%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 5.3g22%
- Sugars 5.3g
- Protein 43.4g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.