Buffalo Chicken Chili Recipe
This Buffalo Chicken Chili is a hearty, spicy, and creamy slow-cooked dish combining tender shredded chicken, buffalo sauce, vegetables, and beans for a perfect comfort meal with a zingy buffalo twist.
- Prep Time: 10 minutes
- Cook Time: 5-6 hours low or 3-4 hours high
- Total Time: 5 hours 10 minutes to 6 hours 10 minutes
- Yield: 8 servings 1x
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Base
- 2 pounds boneless skinless chicken breasts (about 3 breasts)
- ¼ cup butter (cubed)
- ⅔ cup buffalo sauce
- 2 cups chicken broth
Vegetables and Beans
- ½ cup diced onion (about ½ small onion)
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (15-ounce) can corn (drained)
- 2 (15-ounce) cans white beans (drained)
Spices
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon dill
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
Final Addition
- 1 (8-ounce) package cream cheese (room temperature)
Instructions
- Prepare the Base: Place the cubed butter in the bottom of the crockpot, then add the boneless skinless chicken breasts on top of the butter.
- Add Ingredients: Pour in the buffalo sauce, chicken broth, diced onion, canned fire roasted tomatoes, drained corn, and white beans into the crockpot. Sprinkle the garlic powder, cumin, dill, oregano, paprika, salt, and pepper over the mixture.
- Cook the Chili: Stir all ingredients gently to combine. Cover the crockpot and cook on low heat for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is thoroughly cooked.
- Shred the Chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks.
- Melt in the Cream Cheese: Return the shredded chicken to the crockpot and add the cream cheese. Cook the chili for an additional 8 to 10 minutes, stirring occasionally, until the cream cheese is completely melted and incorporated.
- Serve: Serve the buffalo chicken chili warm. Optionally, garnish with chopped green onions and crumbled blue cheese for extra flavor.
Notes
- Using room temperature cream cheese helps it melt smoothly into the chili.
- Adjust the amount of buffalo sauce to control the heat level of the chili.
- For a thicker chili, cook with the lid slightly ajar during the last 30 minutes to reduce liquid.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
- Substitute canned white beans with any preferred beans like cannellini or great northern beans if desired.
Keywords: Buffalo Chicken Chili, Slow Cooker Chili, Spicy Chicken Chili, Creamy Buffalo Chili, Crockpot Recipe
Find it online: https://deliciousdishspot.com/buffalo-chicken-chili-recipe/
