Buffalo Chicken Chili (Printable Version)
Comforting slow-cooked chili featuring tender chicken, beans, and a spicy Buffalo sauce kick.
# Everything You’ll Need:
→ Proteins
01 -
1 lb boneless skinless chicken breasts (or thighs)
→ Sauces and Liquids
02 -
1 cup Buffalo sauce
03 -
1 cup low sodium chicken broth
→ Canned Goods and Vegetables
04 -
1 can (15 oz) white beans, drained and rinsed
05 -
1 can (15 oz) black beans, drained and rinsed
06 -
1 can (15 oz) crushed tomatoes
07 -
1 small onion, diced
08 -
2 celery stalks, chopped
09 -
2 cloves garlic, minced
→ Spices and Seasonings
10 -
1 tablespoon chili powder
11 -
1 teaspoon ground cumin
12 -
1/2 teaspoon salt, adjust to taste
13 -
1/2 teaspoon black pepper
→ Optional Add-ins
14 -
4 oz cream cheese for a creamier texture
15 -
Extra Buffalo sauce for additional heat
16 -
Shredded Cheddar cheese for topping
17 -
Crumbled Cotija or blue cheese for garnish
# Steps to Cook:
01 -
Place chicken breasts in the slow cooker’s base.
02 -
Add white and black beans, crushed tomatoes, diced onion, minced garlic, chopped celery, chicken broth, Buffalo sauce, chili powder, cumin, salt, and black pepper to the slow cooker. Stir gently to combine without breaking up the chicken.
03 -
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and completely cooked through.
04 -
Remove chicken from the slow cooker and shred it with two forks.
05 -
Return shredded chicken to the slow cooker and stir thoroughly.
06 -
If using cream cheese, add it now and stir until fully melted and incorporated.
07 -
Taste and adjust seasoning or add extra Buffalo sauce to increase heat if desired.
08 -
Allow chili to rest for 10 to 15 minutes before serving to enhance flavors.
# Extra Suggestions:
01 -
Adjust Buffalo sauce quantity to control spice level.
02 -
Top with cheese or sour cream for additional richness.
03 -
Store leftovers refrigerated up to 3 days.