Crockpot Buffalo Chicken Chili Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker white bean chili with shredded buffalo chicken, corn, and bold spices. Topped with cream cheese, dill, and parsley for a tangy finish.
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Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 1-1/2 pounds boneless, skinless chicken thighs (see note 1)
- 2 (15.5-ounce) cans navy beans (drained and rinsed)
- 1 (14.5-ounce) can diced or crushed tomatoes (undrained )
- 1-1/2 cups frozen corn
- 1 cup chicken stock (or broth)
- 1/4 cup buffalo sauce (see note 2)
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces cream cheese (brick-style, very soft)
- 3 teaspoons freeze-dried dill (optional, see note 3)
- 3 teaspoons freeze-dried parsley (optional)
- Toppings as desired (see note 4)
At a glance
PER SERVING · TIME 190M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 3h
- Sodium
- 2010mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1418mg
- Calcium
- 262mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2010MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.