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Slow Cooker Buffalo Chicken Chili

Slow Cooker Buffalo Chicken Chili

Slow Cooker Buffalo Chicken Chili is a hearty, comforting meal made with tender shredded chicken, beans, vegetables, and bold buffalo sauce, all slow-cooked to perfection. This easy dump-and-go recipe is perfect for busy weeknights, game days, or cozy family dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine American, american fusion
Servings 6 people
Calories 360 kcal

Equipment

  • Slow cooker
  • Cutting board
  • Sharp knife
  • Measuring Cups and Spoons
  • Can opener
  • Forks for shredding chicken
  • Ladle
  • Mixing spoon

Ingredients
  

For the Chili

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can white beans or cannellini beans 15 ounces, drained and rinsed
  • 1 can fire-roasted diced tomatoes 14.5 ounces
  • 1 can tomato sauce 8 ounces
  • 1 cup low-sodium chicken broth
  • 1/2 cup buffalo wing sauce
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese softened

Optional Toppings

  • Shredded cheddar cheese
  • Blue cheese crumbles
  • Ranch dressing
  • Chopped green onions
  • Fresh cilantro
  • Sour cream
  • Tortilla chips
  • Avocado slices

Instructions
 

Step 1: Add the chicken

  • Place the chicken breasts in the bottom of the slow cooker.

Step 2: Add the vegetables and beans

  • Add the diced onion, minced garlic, black beans, white beans, diced tomatoes, and tomato sauce.

Step 3: Add the liquid and seasonings

  • Pour in the chicken broth and buffalo sauce. Add chili powder, smoked paprika, cumin, salt, and black pepper.

Step 4: Stir gently

  • Stir the ingredients around the chicken so everything is evenly mixed. Keep the chicken mostly covered with the sauce and liquid.

Step 5: Slow cook

  • Cover and cook on high for 4 hours or on low for 6 to 7 hours, until the chicken is tender and easy to shred.

Step 6: Shred the chicken

  • Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.

Step 7: Add the cream cheese

  • Add the softened cream cheese. Stir until it melts into the chili and makes the broth creamy.

Step 8: Let it finish

  • Cover and cook for another 10 to 15 minutes on low, until everything is hot and well combined.

Step 9: Taste and serve

  • Taste the chili and add more buffalo sauce, salt, or pepper if needed. Serve warm with your favorite toppings.
Keyword Slow Cooker Buffalo Chicken Chili