Description
This Slow Cooker Buffalo Chicken Chili is a flavorful, hearty dish combining tender shredded chicken, white beans, fire-roasted tomatoes, and a spicy buffalo sauce base. Cream cheese and fresh cilantro add creaminess and brightness to this comforting chili, perfect for an easy weeknight dinner or game day meal.
Ingredients
Scale
Main Ingredients
- 1 1/2 lbs chicken breasts
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 (15-ounce) cans fire-roasted tomatoes
- 4 cups chicken stock or broth
- 1 cup buffalo or hot sauce
Spices and Herbs
- 2 teaspoons dried chives
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
Finishing Ingredients
- 8 ounces cream cheese or Greek yogurt
- 1/4 cup chopped cilantro
- Toppings to taste (such as sour cream, shredded cheese, crushed tortilla chips, blue cheese, green onions, cornbread)
Instructions
- Add Ingredients to Slow Cooker: Place the chicken breasts, white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, dried chives, garlic powder, dried dill, onion powder, paprika, kosher salt, and chili powder into the slow cooker. Stir to combine slightly and cover with the lid.
- Cook the Chili: Cook on low for 6 to 8 hours or on high for 4 hours, allowing the chicken to cook through and flavors to meld.
- Shred the Chicken: Carefully remove the lid, transfer the cooked chicken breasts to a cutting board, and shred them using two forks into small pieces. Return the shredded chicken to the slow cooker and stir to combine.
- Add Cream Cheese and Cilantro: Stir in the cream cheese and chopped cilantro until the cream cheese is melted and fully incorporated into the chili.
- Serve with Toppings: Serve the chili hot, topped with your choice of sour cream, shredded cheese, crushed tortilla chips, or other favorite chili toppings.
Notes
- You can substitute 2 lbs of browned ground chicken for chicken breasts; brown it in a skillet before adding to the slow cooker.
- Great Northern beans are recommended, but cannellini or navy beans also work well.
- Recommended toppings include blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or extra cilantro.
- For Instant Pot: add all ingredients except cream cheese and cilantro, pressure cook on high for 8 minutes, quick release, shred chicken, add cream cheese and cilantro, then use saute mode to melt and combine.
- For stovetop: Combine all ingredients in a large pot, bring to a boil over medium-high heat, then reduce to low and simmer 20 minutes or until chicken reaches 165°F. Shred chicken, add cream cheese and cilantro, and stir well.
- For a dairy-free option, substitute with dairy-free cream cheese or canned coconut cream and top with dairy-free toppings such as green onions and tortilla chips.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
