Slow 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
Scale
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
