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Slow Cooker Buffalo Chicken Chili Recipe

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4.3 from 8 reviews

This Slow Cooker Buffalo Chicken Chili is a flavorful, hearty dish combining tender shredded chicken with creamy buffalo sauce, white beans, and fire-roasted tomatoes. Perfect for an easy, comforting meal, it cooks low and slow with minimal prep, then blends creamy Greek yogurt or cream cheese to create a rich, spicy chili that’s great for game day or cozy dinners.

  • Total Time: 6 hours 10 minutes to 8 hours 10 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 1/2 lbs chicken breasts
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 2 (15-ounce) cans fire-roasted tomatoes
  • 4 cups chicken stock or broth
  • 1 cup buffalo or hot sauce
  • 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
  • 8 ounces cream cheese or Greek yogurt
  • 1/4 cup chopped cilantro

Toppings

  • Sour cream (optional)
  • Shredded cheese (optional)
  • Crushed tortilla chips (optional)

Instructions

  1. Prepare slow cooker: Add chicken breasts, drained white beans, fire-roasted tomatoes, chicken stock, buffalo or hot sauce, dried chives, garlic powder, dried dill, onion powder, paprika, kosher salt, and chili powder to the slow cooker. Mix lightly to combine all ingredients evenly.
  2. Cook the chili: Close the slow cooker lid and cook on low for 6 to 8 hours or on high for 4 hours until the chicken is fully cooked and tender.
  3. Shred the chicken: Carefully remove the lid, transfer the cooked chicken breasts onto a clean cutting board, and shred the meat using two forks. Return the shredded chicken to the slow cooker and stir everything well to incorporate the meat thoroughly.
  4. Add creaminess and herbs: Stir in the chopped cilantro and cream cheese or Greek yogurt until the cream cheese is fully melted and blended into the chili, giving it a rich and creamy texture.
  5. Serve: Ladle the chili into bowls and garnish with your favorite toppings such as a dollop of sour cream, shredded cheese, or crushed tortilla chips. Serve hot for a delicious and satisfying meal.

Notes

  • You can substitute Greek yogurt for cream cheese for a healthier, tangier option.
  • Adjust the amount of buffalo or hot sauce depending on your spice preference.
  • Leftover chili stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
  • For a thicker chili, reduce the amount of chicken broth slightly or cook uncovered on high for the last 30 minutes.
  • Serve with crusty bread or over rice for a complete meal.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low or 4 hours on high
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

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