Slow Cooker Buffalo Chicken Chili
This hearty chili combines the flavors of buffalo wings and classic chili, making it perfect for gatherings or cozy dinners.
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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Notes
For a thicker chili, cook uncovered for the last 30 minutes. Freeze leftovers for up to three months.