Slow Cooker Buffalo Chicken Chili
A hearty and flavorful chili combining buffalo chicken and comforting spices, perfect for cold days and casual gatherings.
Ingredients
Main Ingredients
- 1.5 lbs chicken breasts Use fresh chicken for better shredding
- 2 cans white beans, drained and rinsed 15-ounce cans
- 2 cans fire-roasted tomatoes 15-ounce cans
- 4 cups chicken stock or broth
- 1 cup buffalo or hot sauce Adjust to taste for spice level
- 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
- Gather all your ingredients and prep your slow cooker.
Cooking
- Add the chicken breasts to the slow cooker, laying them flat at the bottom.
- Add the drained and rinsed white beans and fire-roasted tomatoes to the slow cooker.
- Pour in the chicken stock or broth followed by the buffalo sauce.
- Sprinkle in the dried spices: chives, garlic powder, dill, onion powder, paprika, kosher salt, and chili powder.
- Close the lid securely and set the slow cooker to high for about 4 hours or low for 6-8 hours.
- After the cooking time, use two forks to shred the chicken on a cutting board.
- Return the shredded chicken to the slow cooker and stir well to combine.
- Add the cream cheese or Greek yogurt and stir until melted and mixed into the chili.
- Sprinkle the chopped cilantro into the slow cooker and give it one last stir.
Serving
- Serve the chili hot, garnished with toppings such as sour cream, shredded cheese, and crushed tortilla chips.
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Notes
Leftovers can be refrigerated for 4-5 days or frozen for up to 3 months. Adjust spice levels to personal preference.