Description
This Slow Cooker Buffalo Chicken Chili is a rich, spicy, and comforting crockpot meal packed with tender shredded chicken, white beans, fire-roasted tomatoes, and bold buffalo flavor. Perfect for easy weeknight dinners or game day meals.
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, cheese, tortilla chips, green onions
Instructions
- Add chicken, beans, tomatoes, broth, buffalo sauce, and all seasonings (except cream cheese and cilantro) into a slow cooker.
- Cook on low for 6–8 hours or high for 4 hours.
- Remove chicken, shred with forks, and return to the slow cooker.
- Add cream cheese and cilantro, stirring until fully melted and combined.
- Serve hot with your favorite toppings.
Notes
- Use ground chicken if preferred (brown before adding).
- Great Northern, cannellini, or navy beans all work well.
- For Instant Pot: cook on high pressure for 8 minutes.
- For stovetop: simmer until chicken is fully cooked, then shred and stir in cream cheese.
- For dairy-free: use dairy-free cream cheese or coconut cream.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup, Chili
- Method: Slow Cooker
- Cuisine: American