Description
This Slow Cooker Buffalo Chicken Chili is a hearty and flavorful dish combining tender chicken breasts, white beans, fire-roasted tomatoes, and a spicy buffalo sauce blend. Perfect for easy meal prep, it cooks low and slow, resulting in a creamy, zesty chili finished with cream cheese and fresh cilantro. Customize with your favorite toppings like cheese, sour cream, or chips for a warming dinner or game day favorite.
Ingredients
Scale
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 (optional)
- Blue cheese
- Cheddar cheese
- Sour cream
- Baked tortilla chips
- Green onions
- Cornbread
- Cilantro
Instructions
- Combine ingredients: Add chicken breasts, white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, dried chives, garlic powder, dried dill, onion powder, paprika, kosher salt, and chili powder into the slow cooker. Stir gently to mix.
- Cook the chili: Close the lid and cook on low for 8 hours to allow flavors to meld and chicken to become tender. Alternatively, cook on high for 6 hours if pressed for time.
- Shred the chicken: Remove the lid carefully. Transfer chicken breasts to a clean cutting board and shred using two forks. Return shredded chicken to the slow cooker and stir well to incorporate.
- Add finishing touches: Stir in the cream cheese and chopped cilantro until cream cheese melts completely and blends smoothly with the chili.
- Serve and garnish: Serve the chili hot with optional toppings like sour cream, shredded cheese, crushed tortilla chips, or additional cilantro for extra flavor and texture.
Notes
- Ground Chicken Substitute: Brown 2 lbs of ground chicken in a skillet, then add to the slow cooker with remaining ingredients for a quicker prep.
- Bean Variation: Great Northern beans are recommended, but cannellini or navy beans work equally well.
- Suggested Toppings: Try blue cheese, cheddar, sour cream, baked tortilla chips, green onions, cornbread, or fresh cilantro for extra flavor.
- Instant Pot Option: Combine all ingredients into the Instant Pot, pressure cook on high for 8 minutes, quick release. Shred chicken, add cream cheese and cilantro, then sauté until melted.
- Stovetop Method: Use a large pot or Dutch oven. Bring ingredients to a boil over medium-high heat, then lower to simmer for 20 minutes until chicken reaches 165°F. Shred and add cream cheese and cilantro before serving.
- Dairy-Free Variation: Substitute cream cheese with Kite Hill dairy-free cream cheese or canned coconut cream. Top with dairy-free friendly toppings like green onions and tortilla chips.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
