Slow Cooker Buffalo Chicken Chili Recipe
This Slow Cooker Buffalo Chicken Chili is a hearty and flavorful dish combining tender shredded chicken, white beans, fire-roasted tomatoes, and a spicy buffalo hot sauce base. Cooked low and slow for tender results, it’s enriched with cream cheese for a creamy texture and finished with fresh cilantro. Perfect for warming up on a chilly day or serving at a casual gathering, it offers flexibility with stovetop and Instant Pot options as well.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (slow cooker low) or 4 hours (slow cooker high)
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
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
Seasonings
- 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 (sour cream, shredded cheese, crushed tortilla chips, etc.)
Instructions
- Add Ingredients to Slow Cooker: Place chicken breasts, white beans, fire-roasted tomatoes, chicken stock, buffalo sauce, and all seasonings except cream cheese and cilantro into the slow cooker. Stir lightly to combine.
- Slow Cook: Cover with the slow cooker lid and cook on low for 6-8 hours or on high for 4 hours, allowing the chicken to cook thoroughly and flavors to meld.
- Shred Chicken: Carefully remove the lid and transfer the cooked chicken breasts to a cutting board. Using two forks, shred the chicken into small, bite-sized pieces, then return it to the slow cooker and stir well to incorporate.
- Add Cream Cheese and Cilantro: Add the cream cheese and chopped cilantro to the chili. Stir continuously until the cream cheese has melted completely, creating a creamy and smooth texture.
- Serve: Serve the chili hot with your choice of toppings such as sour cream, shredded cheese, crushed tortilla chips, or fresh herbs.
Notes
- Ground Chicken Alternative: Brown 2 lbs of ground chicken in a skillet before transferring to the slow cooker with other ingredients.
- Bean Varieties: Great Northern beans are used here, but cannellini or navy beans are great substitutes.
- Toppings: Try blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or fresh cilantro for added flavor and texture.
- Instant Pot Method: Add all ingredients to Instant Pot and pressure cook on high for 8 minutes. Quick release, shred chicken, return to pot, and add cream cheese and cilantro on sauté mode until melted.
- Stovetop Method: Combine all ingredients in a large pot or Dutch oven, bring to a boil over medium-high heat, reduce to low and simmer for 20 minutes until chicken reaches 165°F. Shred chicken, add cream cheese and cilantro, stir until combined.
- Dairy-Free Option: Substitute cream cheese with Kite Hill dairy-free cream cheese or canned coconut cream and top with dairy-free toppings such as green onions and tortilla chips.
