There’s something extraordinarily comforting about a warm bowl of chili, especially when it’s infused with the zesty heat of buffalo sauce. This Slow Cooker Buffalo Chicken Chili takes the best of both worlds—hearty chili and spicy buffalo wings—and unites them in a dish that’s perfect for casual gatherings or cozy weeknight dinners. With minimal prep and the delightful aromas wafting through your kitchen as it simmers away, you’ll find that this dish is not just a meal, but an experience to savor.
Why We Love This Slow Cooker Buffalo Chicken Chili Recipe
This Slow Cooker Buffalo Chicken Chili is a standout recipe for several reasons. First, it is incredibly easy to make. You can simply throw all the ingredients into the slow cooker and let it do the work for you. Not only does this save time, but it also results in tender, shreddable chicken that perfectly melds with the spices and flavors. Additionally, the heat from the buffalo sauce is balanced out by the creaminess of the cream cheese or Greek yogurt, making it a delightful combination for your taste buds. Lastly, it’s a versatile dish—customize it with your choice of toppings to suit your personal preferences!
Ingredients about Slow Cooker Buffalo Chicken Chili
- 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 to taste (sour cream, shredded cheese, crushed tortilla chips, etc.)
How to Make Slow Cooker Buffalo Chicken Chili Directions
Making this delicious chili is as straightforward as it gets. Start by placing the chicken breasts directly into your slow cooker. The chicken is the star of the dish, so you want to make sure it has a good base. Now, add the white beans and fire-roasted tomatoes. These ingredients will not only bulk up your chili but also contribute to its creamy texture when cooked.
Next, pour in the chicken stock or broth, followed by the buffalo or hot sauce. This is where the flavor really starts to build! Then, sprinkle in all the dried spices: the chives, garlic powder, dill, onion powder, paprika, salt, and chili powder. Give everything a gentle stir to ensure that the spices are evenly distributed.
Once you have all your ingredients in the slow cooker, cover it tightly. Set your slow cooker to high for about four hours or low for six to eight hours. The longer you allow the chili to cook, the more the flavors will meld together. When you come back, your kitchen will smell heavenly!
Once it’s time, check if the chicken is fully cooked—it should easily shred with a fork. Use two forks to shred the chicken directly in the slow cooker. After shredding, stir in the cream cheese or Greek yogurt. This will provide a rich and velvety texture, balancing the spiciness of the buffalo sauce. Finally, add in the chopped cilantro for a fresh finish and give it a good stir to combine everything perfectly.
How to Serve Slow Cooker Buffalo Chicken Chili
Serving this Slow Cooker Buffalo Chicken Chili can be just as fun as making it. Start by ladling a generous portion into a bowl. The warmth of the chili paired with the cold toppings creates a delightful contrast. You can top your chili with a dollop of sour cream to cut the heat, a sprinkle of shredded cheese for creaminess, or some crushed tortilla chips to add a satisfying crunch.
Consider serving it alongside some fresh bread or cornbread for a complete meal. If you’re looking to personalize it, set up a toppings bar so everyone can customize their bowls with their favorites. Cilantro, diced jalapeños, or even a splash more of your beloved hot sauce can all enhance the experience.
Expert Tips: Slow Cooker Buffalo Chicken Chili
For the best Slow Cooker Buffalo Chicken Chili, keep these expert tips in mind. First, don’t skip on the quality of the buffalo sauce; it will heavily dictate the flavor profile of your chili. Go for something you genuinely enjoy, as this is a significant component of the dish.
If you’re a fan of spice, consider adding in chopped jalapeños or even increasing the amount of buffalo sauce to suit your taste. Also, remember to use low-sodium chicken stock to control the saltiness of the chili.
For those who enjoy a thicker chili, before serving, you can let it cook uncovered for the last 30 minutes to reduce the liquid. On the other hand, if you prefer it thinner, feel free to add more chicken stock or broth as needed. And for an added layer of flavor, try searing the chicken on a skillet before placing it in the slow cooker.
How to Store Slow Cooker Buffalo Chicken Chili
To store your leftover Slow Cooker Buffalo Chicken Chili, allow it to cool to room temperature. Then, transfer it into airtight containers. You can keep the chili in the refrigerator for about 3 to 4 days. If you’d like to extend its shelf life, consider freezing it!
To freeze, portion the chili into freezer-safe containers or bags, making sure to leave some space for expansion. The frozen chili can last for up to three months. When you’re ready to enjoy your chili again, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave until heated through.
Variation of Slow Cooker Buffalo Chicken Chili
This recipe is wonderfully adaptable, allowing you to mix things up based on your personal preferences or what you have on hand. For a creamier texture, in place of cream cheese, consider using cream of chicken soup or a blend of sour cream and Greek yogurt. If you’re looking to bulk it up further, add in some corn or diced bell peppers along with the beans and tomatoes for additional texture and flavor.
If you’re aiming for a vegetarian version of this dish, swap out the chicken for diced butternut squash or cauliflower, and use vegetable stock in place of chicken broth. The buffalo sauce will still bring a nice kick, making it a great alternative while keeping things flavorful and satisfying.
FAQ: Slow Cooker Buffalo Chicken Chili
What can I serve with Slow Cooker Buffalo Chicken Chili?
You can serve this chili with a variety of sides like cornbread, tortilla chips, or even a fresh salad. Toppings such as shredded cheese, sour cream, and crushed tortilla chips also complement it wonderfully.
Can I make this recipe ahead of time?
Absolutely! You can prepare it the night before and store it in the refrigerator. Then, just pop it in the slow cooker in the morning. It’s a perfect meal prep solution!
How do I make it spicier?
To increase the spice level, you can add more buffalo sauce or even mix in diced jalapeños or cayenne pepper during the cooking process until you reach your desired heat.
Is this recipe suitable for meal prep?
Yes, this dish is great for meal prep! Once cooked, it stores well and maintains its flavor, making it easy to reheat for lunches or dinners throughout the week.
Can I use frozen chicken breasts?
While it’s best to use thawed chicken breasts, you can use frozen ones in the slow cooker. Just keep in mind that you will need to add some cooking time. Always ensure the chicken reaches a safe temperature before serving.
Slow Cooker Buffalo Chicken Chili
Ingredients
Main Ingredients
- 1.5 lbs chicken breasts Boneless, skinless
- 2 cans 15-ounce white beans, drained and rinsed
- 2 cans 15-ounce fire-roasted tomatoes
- 4 cups chicken stock or broth Low-sodium recommended
- 1 cup buffalo or hot sauce Quality sauce makes a difference
- 8 oz cream cheese or Greek yogurt For creaminess
- 1/4 cup chopped cilantro For garnish
Spices
- 2 teaspoons dried chives
- 1.5 teaspoons garlic powder
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
Toppings
- to taste sour cream For serving
- to taste shredded cheese For serving
- to taste crushed tortilla chips For serving
Instructions
Preparation
- Place the chicken breasts directly into your slow cooker.
- Add the white beans and fire-roasted tomatoes.
- Pour in the chicken stock or broth, followed by the buffalo or hot sauce.
- Sprinkle in the dried spices: chives, garlic powder, dill, onion powder, paprika, salt, and chili powder. Stir gently.
Cooking
- Cover the slow cooker and set it to high for about four hours or low for six to eight hours.
- Check if the chicken is fully cooked; it should shred easily with a fork.
- Shred the chicken directly in the slow cooker using two forks.
- Stir in the cream cheese or Greek yogurt for a rich texture.
- Add in chopped cilantro and stir to combine everything.
Serving
- Ladle a generous portion of chili into a bowl and top with sour cream, shredded cheese, and crushed tortilla chips.
- Serve with fresh bread or cornbread for a complete meal.
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