Slow Cooker Buffalo Chicken Chili (Printable Version)
Slow-cooked chicken with Buffalo sauce, beans, and spices creating a rich, savory meal with bold flavors.
# What You'll Need:
→ Poultry
01 -
1 lb boneless skinless chicken breasts
→ Sauce and Broth
02 -
1 cup Buffalo sauce
03 -
1 cup chicken broth
→ Beans and Tomatoes
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
→ Vegetables
07 -
1 small onion, diced
08 -
2 cloves garlic, minced
09 -
2 celery stalks, chopped
→ Spices
10 -
1 tbsp chili powder
11 -
1 tsp ground cumin
12 -
½ tsp salt, adjust to taste
13 -
½ tsp black pepper
→ Optional Additions
14 -
4 oz cream cheese
15 -
Extra Buffalo sauce
16 -
Shredded Cheddar Cheese
17 -
Crumbled Cotija or blue cheese
# Step-by-Step Guide:
01 -
Place the chicken breasts at the bottom of the slow cooker.
02 -
Add beans, crushed tomatoes, onion, garlic, celery, chicken broth, Buffalo sauce, chili powder, cumin, salt, and pepper. 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 chicken is tender and cooked through.
04 -
Remove chicken and shred using two forks.
05 -
Return shredded chicken to slow cooker and stir well.
06 -
If using, add cream cheese and stir until completely melted and incorporated.
07 -
Taste and adjust seasoning or Buffalo sauce as preferred.
08 -
Allow chili to rest for 10 to 15 minutes to enhance flavor before serving.
# Additional Notes:
01 -
For a richer texture, incorporate cream cheese after shredding the chicken.