Crock Pot Buffalo Chicken Chili

Prep Time 10 mins

Total Time 10 mins

Cuisine: American

Courses: Main Course, Soup

Difficulty: Beginner

Servings: 6

Calories: 372 kcal

Best Season: Winter

Dietary: Gluten Free

Ingredients

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)

Instructions

1
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.
2
30 minutes before the soup is done, remove the chicken from the slow cooker and onto a plate. Use two forks to shred it.
3
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.
4
Turn off the slow cooker & serve. Top the chili with your desired toppings & enjoy!

Nutrition Facts

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.

Note

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Please note that my nutrition label is approximate and can have slight rounding.

Keywords: chicken, soup, buffalo