Slow Cooker Buffalo Chicken Chili

Tender chicken, white beans, corn, broth, and Buffalo sauce make a hearty slow cooker chili ready for easy weeknight dinners.

Prep: 15 min · Cook: 240 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 2 15-ounce cans white beans
• 1 cup corn
• 4 cups chicken broth
• 0.5 cup buffalo sauce
• 1 medium yellow onion
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• as desired ranch dressing
• as desired green onions

Cooking instructions

1. Place the chicken, drained beans, corn, broth, Buffalo sauce, onion, garlic, cumin, salt, and pepper in a 6-quart slow cooker. Stir briefly to combine. (about 5 min)
2. Cover and cook on Low for 4 to 5 hours, or until the thickest chicken piece reaches 165°F and shreds easily with a fork. (about 270 min) — Low
3. Transfer the chicken to a bowl and shred with two forks. Return it to the slow cooker and stir the chili until evenly combined. (about 10 min)
4. Ladle into bowls and top with ranch dressing and green onions, if desired. (about 2 min)