Slow Cooker Buffalo Chicken Chili Recipe
Introduction
This Slow Cooker Buffalo Chicken Chili is a comforting and flavorful twist on classic chili. Tender chicken breasts simmer with beans, tomatoes, and spicy buffalo sauce for a hearty, satisfying meal perfect for any day of the week.
Ingredients
- 2 boneless skinless chicken breasts
- 1 (15-oz) can chili beans, undrained
- 1 (15-oz) can black beans, drained and rinsed
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 2 cups chicken broth
- 1 (1-oz) package ranch dressing mix
- ½ cup hot sauce or wing sauce, or to taste
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 (8-oz) package cream cheese
Instructions
- Step 1: Place the chicken breasts at the bottom of the slow cooker.
- Step 2: Add chili beans, black beans, Rotel diced tomatoes and green chilies, chicken broth, cumin, chili powder, ranch dressing mix, and hot sauce. Stir gently to combine. Place the cream cheese on top of the chicken.
- Step 3: Cover with the lid and cook on LOW for 6 to 8 hours until the chicken is tender.
- Step 4: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir well to combine everything.
Tips & Variations
- Use shredded rotisserie chicken to save time—add it in the last hour of cooking to heat through.
- Adjust the hot sauce amount to suit your spice preference; add more for extra heat or less for milder chili.
- For a richer texture, substitute half the cream cheese with sour cream added just before serving.
- Serve with toppings like shredded cheese, chopped green onions, or tortilla chips for added flavor and crunch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through. This chili can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili without a slow cooker?
Yes, you can prepare this chili on the stovetop. Combine all ingredients except the cream cheese in a large pot and simmer over low heat for 1 to 1½ hours, then stir in the cream cheese until melted and smooth.
Can I use other types of beans for this recipe?
Absolutely. Pinto beans, kidney beans, or even white beans can be used depending on your preference. Just make sure to drain and rinse canned beans before adding for the best flavor and texture.
PrintSlow Cooker Buffalo Chicken Chili Recipe
This Slow Cooker Buffalo Chicken Chili combines the spicy kick of buffalo sauce with hearty beans, tender shredded chicken, and creamy cheese for a comforting and flavorful meal. Perfect for a cozy dinner, this recipe lets the slow cooker do the work, blending bold flavors over several hours for a rich and satisfying chili.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Chili/Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat
- 2 boneless skinless chicken breasts
Beans and Vegetables
- 1 (15-oz) can chili beans (undrained)
- 1 (15-oz) can black beans (drained and rinsed)
- 1 (10-oz) can Rotel diced tomatoes and green chilies (undrained)
Liquids and Sauces
- 2 cups chicken broth
- ½ cup hot sauce or wing sauce (or to taste)
Seasonings and Mixes
- 1 (1-oz) package ranch dressing mix
- 1 tsp ground cumin
- 1 Tbsp chili powder
Dairy
- 1 (8-oz) package cream cheese
Instructions
- Prepare the Chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker to form the base of your chili.
- Add Ingredients: Add the undrained chili beans, drained and rinsed black beans, undrained Rotel diced tomatoes with green chilies, chicken broth, ground cumin, chili powder, ranch dressing mix, and buffalo wing sauce into the slow cooker. Stir to combine all ingredients evenly. Place the package of cream cheese on top of the chicken without stirring it in yet.
- Cook the Chili: Cover the slow cooker with the lid and cook on LOW heat for 6 to 8 hours, allowing the flavors to meld and the chicken to become tender.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and use two forks to shred the meat finely. Return the shredded chicken to the slow cooker and stir thoroughly to incorporate the cream cheese and evenly distribute the chicken throughout the chili. Serve warm.
Notes
- You can adjust the amount of hot sauce depending on your spice preference.
- Using fresh chicken broth adds more flavor than water or bouillon substitutes.
- For a thicker chili, cook uncovered for the last 30 minutes to reduce liquid.
- Serve with shredded cheese, sour cream, or chopped green onions if desired.
- Leftover chili can be refrigerated for up to 3 days or frozen for up to 3 months.
Keywords: buffalo chicken chili, slow cooker recipes, crockpot chili, spicy chicken chili, easy chili recipe
