Print

Slow Cooker Buffalo Chicken Chili Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

A hearty and flavorful Slow Cooker Buffalo Chicken Chili combining tender shredded chicken, spicy buffalo sauce, creamy cheese, and white beans for a comforting and easy-to-make meal perfect for any day.

Ingredients

Chicken and Beans

  • 1 1/2 lbs chicken breasts
  • 2 (15-ounce) cans white beans, drained and rinsed

Liquids and Sauces

  • 2 (15-ounce) can fire-roasted tomatoes
  • 4 cups chicken stock or broth
  • 1 cup buffalo or hot sauce

Spices

  • 2 teaspoons dried chives
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder

Finishing Ingredients

  • 8 ounces cream cheese (or Greek yogurt)
  • 1/4 cup chopped cilantro
  • Toppings to taste (such as sour cream, shredded cheese, crushed tortilla chips)

Instructions

  1. Combine Ingredients: Add the chicken breasts, white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, and all the spices except cream cheese and cilantro into the slow cooker. Make sure everything is evenly distributed.
  2. Cook the Chili: Close the lid and cook on low for 6 to 8 hours, or on high for 4 hours, until chicken is thoroughly cooked and flavors melded.
  3. Shred Chicken: Carefully remove the slow cooker lid and transfer the chicken breasts to a clean board. Using two forks, shred the chicken into small pieces, then return the shredded chicken to the slow cooker. Stir to combine.
  4. Add Cream Cheese and Cilantro: Stir in the cream cheese and chopped cilantro until the cream cheese fully melts into the chili, creating a creamy texture.
  5. Serve and Garnish: Serve the chili hot, topped with your choice of sour cream, shredded cheese, crushed tortilla chips, or other favorite chili toppings.

Notes

  • Using Greek yogurt instead of cream cheese will reduce fat and calories.
  • Adjust the amount of buffalo sauce depending on your heat preference.
  • White beans add creaminess and protein, but black beans can be substituted for variation.
  • Make sure to shred the chicken finely for best texture and flavor integration.
  • Leftovers keep well and flavors deepen after a day in the fridge.

Find it online: https://recipeplenty.com/slow-cooker-buffalo-chicken-chili-recipe/