Description
This Slow Cooker Buffalo Chicken Chili is a rich, hearty, and spicy twist on classic chili. Made with tender shredded chicken, white beans, fire-roasted tomatoes, buffalo sauce, and creamy cheese, it’s an easy crockpot meal packed with bold buffalo chicken flavor. Serve it hot with your favorite chili toppings for a comforting weeknight dinner.
Ingredients
- 1 1/2 pounds 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 sauce 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
- Favorite chili toppings, to taste
Instructions
- Add ingredients to the slow cooker: Place the chicken breasts, drained white beans, fire-roasted tomatoes, chicken broth, buffalo sauce, dried chives, garlic powder, dried dill, onion powder, paprika, kosher salt, and chili powder in the slow cooker. Stir to combine. Do not add the cream cheese or cilantro yet.
- Cook: Cover and cook on low for 6–8 hours or on high for about 4 hours, until the chicken is fully cooked and tender.
- Shred the chicken: Carefully remove the chicken breasts and transfer them to a clean cutting board. Shred into bite-sized pieces using two forks.
- Return the shredded chicken to the slow cooker and stir it into the chili.
- Add the creamy ingredients: Stir in the cream cheese and chopped cilantro. Mix until the cream cheese has melted and is evenly incorporated into the chili.
- Serve: Ladle the chili into bowls and serve hot with your favorite toppings, such as sour cream, shredded cheese, blue cheese, green onions, or crushed tortilla chips.
Notes
- Ground chicken option: Brown 2 pounds of ground chicken in a skillet, then transfer it to the slow cooker with the remaining ingredients. Cook as directed, adding the cream cheese and cilantro near the end.
- White beans: Great Northern beans work well, but cannellini beans or navy beans are also good options. Drain and rinse canned beans before adding them.
- Toppings: Try blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or extra cilantro.
- Instant Pot method: Add all ingredients except the cream cheese and cilantro to the Instant Pot. Pressure cook on high for 8 minutes, then carefully quick-release the pressure. Remove and shred the chicken, then return it to the pot. Switch to sauté mode, add the cream cheese and cilantro, and stir until melted and combined.
- Stovetop method: Add all ingredients except the cream cheese and cilantro to a large pot or Dutch oven. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 20 minutes, or until the chicken reaches an internal temperature of 165°F. Remove and shred the chicken, return it to the pot, then stir in the cream cheese and cilantro.
- Dairy-free option: Use dairy-free cream cheese, such as Kite Hill, or canned coconut cream. Choose dairy-free toppings such as green onions and tortilla chips.
- Storage: Refrigerate leftovers in an airtight container. Reheat gently, adding a little broth if the chili becomes too thick.
- Nutrition information is automatically calculated and should be used as an approximation.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course, Soup, Chili
- Method: Slow Cooker
- Cuisine: American